Region
The demarcated region of Alentejo is only 40 years, although there are traces of the culture of wine since Roman times, including the use of clay pots, which are still used. Alentejo means beyond the Tagus Riverand it is this river that borders the north region. Flat region with low altitude, it has extensive plantations of several hundred hectares of vineyards. The intense heat that is felt here in the summer causes the grapes to reach an excellent maturation, with great concentration. The wines are very aromatic and smooth and have already achieved a considerable international reputation.
Vinification
The harvest took place in the second week of September. The grapes were harvested by hand, into small boxes of 18kg, according to a careful selection of the best grapes in the vineyard.
The grapes were completely destemmed to small stainless steel tanks, where they macerated for 24h at low temperature, before starting the fermentation with selected yeasts at controlled temperature.
Ageing
The fermentation lasted for 15 days with gentle pumping for good extraction of color and aromas. After the fermentation, the wine was stored in french oak barrels, where the malolactic fermentation took place. After the bottling it rested for a minimum of 4 months in cool cellar before the release to the market.
Tasting Notes
Colour: Deep ruby color.
Aroma: The bouquet combines hints of blackberries, cocoa and light toasty notes.
Palate: The palate shows an excellent volume, complexity and a silky final.
Analysis
Alcoholic Degree: 14,5% by Vol.
Total Acidity: 5,0 g/L
pH: 3,88
Total Sugar: 2,0 g/L
Grape Varieties
30% Syrah, 30% Touriga Nacional, 30% Alicante Bouschet and 10% Cabernet Sauvignon
Winemaker
Carlos Lucas
