Classification: Vinho Regional Alentejano
Climate: Mediterranean Continental, hot days and cool nights during the maturation.
Soils: Schist and clay.
Grape varieties: 30% Aragonez, 10% Cabernet Sauvignon, 45% Trincadeira and 15% Alicante Bouschet.
Winemaking process: Hand harvested, fermentation in stainless steal tanks with temperature control.
Alcohol: 14%
pH: 3,62
Total Acidity: 5,2 g/L
Residual Sugar: 3 g/L
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