Region: Alentejo
Designation: Vinho Regional Alentejano
Grape Varieties: Aragonez and Alfrocheiro
Vinification: The grape varieties are processed separately. Fermentation takes place in rotating tanks where they stay for 6 to 10 hours in order to achieve gentle colour extraction. Afterwards the must is filtered and then taken to the cold chamber where it ferments at controlled temperature of 13 to 15 ºC.
Longevity: 2 to 3 years.
Tasting Notes:
With the potential bouquet of the Aragonez and Alfrocheiro, this Rosé features an aroma of cranberries and fresh plums, an elegant structure, fresh and with a prolonged after taste.
How to Serve: Between 8 and 10º C, with shellfish or grilled fish.
Oenologist: Nelson Rolo
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