Soil Type: Clay soil
Grape Varieties: Touriga Nacional and Alicante Bouschet
Pruning System: Cordon trained
Average Yield: 15 hl/ha
Vinification Process: Destemming, crushing, fermentation with long maceration in cement vats, basket pressing, malolactic fermentation, matured in new french oak barrels for 8 months, followed by 12
months in bottle prior to market release.
Alcohol: 14 %
Dry Extract: 32,3 gr/l
Total Acidity: 5,30 gr/l
pH: 3,63
Color / Condition: Clear, dark purple colour.
Aroma: Very complex, spicy, showing ripe berry fruit and floral aromas well combined.
Palate: Rich, full, smooth, massive, well structured with robust tannins.
Temperature for Serving: 16 - 17ºC
Food Dishes: Best with red meat or soft cheeses.
Gold medal in National Wine Contest 2008
(Concurso Nacional de Vinhos Engarrafados 2008)
Gold medal in Shanghai International Wine Challenge 2010
Silver medal in Concours International dês Vins de Lyon 2011
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