Vineyard area for our wine: 6 hectares (14,83 acres)
Type of soil: Medium brown shale
Varieties used in the blend: Trincadeira (33%), Alicante Bouschet (50%) and Aragonez (17%)
Average of production: 5,000 kg/ha (4463 lbs/acre)
Watering method: Drop-by-drop
Green pruning: Yes
Clusters preventive treatment: Yes
Harvest: Manual
Alcoholic fermentation: French Oak big fermenter 5000 L /1321 G and horizontal fermenter
Vinimatic
Malolactic fermentation: In Inox Fermenter (Trincadeira and Aragonês), in barrel (Alicante
Bouchet)
Fermentation period: 7 days
Fermentation temperature: 27ºC (80,6º F)
Ageing period oak: 14 months (100% wine in barrels for the full period)
Type of wood: French Oak, 1st and 2nd use
Alcohol Content: 14%
Total Acidity: 5,4 g/l
pH: 3,63
Service: 16°C/60,8F
Consume: 18°C/64F
Food pairing: Main Dish, condimented and intense cookings, ideally oven cooked food, greasy
fishes or red juicy meats.
Bottle Positioning: Horizontal
Temperature: Between 13°C/57,2F - 16°C/60,8F (or places without temperature fluctuations)
Humidity: Between 70% and 80% (or places without humidity fluctuations)
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