Varieties: Syrah, Touriga Nacional, Touriga Franca and Aragonez
Area of vineyard: 2,5 hectares
Soil type: Clay-limestone with granite and schist
Bottled: July 2014
Production: 6,312 bottles (0,75L); 155 bottles (1,5L); 50 bottles (3L)
Viticulture: Average of 6 tons/ha. Precision viticulture of 2012 resulted in the zoning of various areas of each of the varieties. These areas of highest concentration, with smaller berries, higher acidity and stage potential, were hand-picked for boxes and remained at 2°C for 2 days.
Vinification: Carpet choice of bunches, cold soaking for 5 days in 3 tons mills in order to increase the contact surface between liquid and solid. Long fermentation for 12 days. Direct passage into barrels at the end of alcoholic fermentation with malolactic fermentation carried out in these. Stage of 22 months in new French oak barrels.
Alcohol content: 14.0%
Total acidity: 5.7g/L;
pH: 3.65
Reduction sugar: 0.5g/L
Chief winemaker: Pedro Pereira Gonçalves
Assistant winemaker: Vasco Rosa Santos
Colour: Dark red color, dense and opaque.
Aroma: Complex and intense nose with steering end of fermentation in barrels. Peat, cedar, mild iodine, black olive, cocoa and intense mix of black and red fruit and figs. Spicy, with black pepper, thyme and mineral extension.
Palate: In tasting it has solid tannins, fine and increasing with concentration in tasting, balsamic freshness, meat, plums, blackberries and blueberries, final full of strength and mineral acidity. Can and should be decanted.
To drink between 2014 and 2030.
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