Certification: DOC Alentejo Reguengos
Grape Varieties: Aragonez, Trincadeira and Alicante Bouschet
Soil Type: Mainly clay/loam soil with a granite rock base.
Quantity produced: 3.333 bottles
Colour: Deep rubi colour.
Aroma: Red berries and jam with balanced spicy oak notes.
Palate: Full bodied velvety and persistent finish.
Vinification: Separate variety fermentation in stainless steel at a controlled temperature of 28ºC, prolonged maceration.
Ageing: Matured for 6 months in french and american oak barrels.
Predicted longevity of the wine: 2 to 4 years
Alcohol: 13,6 % v/v
Total Acidity: 4,9 g/L
pH: 3,70
Reducing Sugar: 2,3 g/L
Dishes: Best with game, red meat and cured cheese. Temperature for serving around 18ºC.
Conservation advices: keep the bottles lying down in an airy and dark place, between 12 and 13 ºC, and moisture around 60%.
Wine Makers: Pedro Hipólito and Vanessa Calisto
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