Designation: Regional Alentejano
Grape varieties:Trincadeira, Aragonez, Castelão and Touriga Franca
Soil: Chalky-clay and schist.
Winemaker: Óscar Gato
Vinification: The harvest period occurs in the beginning of September. The grapes are destemmed and crushed. The alcoholic fermentation then takes place at a controlled temperature of 25ºC. During this period the maceration occurs for 7 days by using the pumping method so as to optimise the extraction of colour, aromas and flavours. The next phase is the malolactic fermentation which is a very important step that allows the wine to become softer and smoother. After the period during which the wine stabilises by using physical processes in stainless steel vats, the wine is filtered before being bottled in the following spring.
Alcohol: 13%Vol
Total Acidity: 5,50g/l
pH: 3,50
Total SO2:< 100 mg/
Color: Clear aspect and well-defined ruby colour.
Aroma: Aroma of wild fruits and red fruits.
Palate: Fruity flavor with pleasant notes of strawberry and ripe fruity.
Gastronomy: A pleasant accompaniment to meat or cheese.
Consumption: Best consumed after bottling or stored for 2-3 years.
How to serve: Best served at 16-18ºC.
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