Region: Alentejo. Portugal
Varieties: Aragonez and Trincadeira
Oenologist: Engº Fernando Soares
The previously selected grapes are carried exclusively in 20 Kg boxes and submitted to a thermal shock in a cold storage chamber before being de-stemmed. The vinification is then done in the winery using the most advanced technology. Each variety is fermented separately at a controlled temperature.
Ageing: After fermentation, the wine undergoes a 8 months period in new oak barrels and more 12months in the bottle. The wine is then bottled without any filtering so as to maintain the quality of the final product.
Alcohol: 13.5%
Total Acidity: 5.2g/l
Volatile Acidity: 0.71g/l
pH: 3.65
Aroma: Red fruit aroma with hints of toasted coffee.
Palate: In the mouth, it is a full-bodied wine, sustained by tannins derived from grapes and from the short time it is stored in oak barrels. It ends in a gentle but persistent way
Storing: Should be stored horizontally in a cool and dry place
Serving: Should be served between 16-20ºC. Has great potential for ageing in the bottle.
Suggestions: Ideal with meat as well as pasta and sundry cheeses.
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