Grape varieties: Aragonez, Trincadeira and Alicante Bouschet.
Vinification: Selection of the best grapes, vinified variety by variety. The Aragonez is fermented in Vinimatics, while the other two varieties is fermented in open vats (lagares) with mechanical press. The process occurs at a controlled temperature of 25 º C.
Ageing: 12 months in new barrels, mostly of French oak.
Production: 7.000 bottles
Longevity: 6 to 8 years
Taste: Elegant, complex and aromatic, associated to a marked structure, high persistency and longevity
How to serve: 16 e 18º C, with well-seasoned red meats or meats with strong flavours such as hunting. Also follows very well with strong cheeses.
