Technical Information
Classification: Alentejo Regional Wine
Type: Red
Alcohol: 14%
Grape Varieties: Aragonez, Trincadeira and others
Total Acidity: 5.1gr/L
Residual Sugars: < 4gr/L
Soil
Limestone and schist.
Harvest
By hand and machine.
Vinification
Grapes are crushed and de-stemmed, followed by maceration during 24 hours in rotative tanks. Temperature controlled fermentation takes place in stainless steel tanks.
Tasting Notes
Fresh and intensely fruity aroma with vegetal undertones. Soft and easy, nice length.
Pairing
Goes well with meat dishes, poultry and pasta.
