Alcohol: 13%
Grape Varieties
Trincadeira, among others
Winemaking
Manual harvesting with parcel selection. Fermentation with indigenous yeasts at a controlled temperature between 21ºC and 25ºC. Fermentation in stainless steel with whole grapes and 20% of the stems. Maceration for 30 days. Malolactic fermentation in French oak barrels.
Aging
18 months in 5000-liter French oak barrels.
Tasting Notes
Color
Open ruby color
Aroma
Red fruits and orange blossom with balsamic notes.
Palate
Good acidity, soft tannins, fruity, and persistent on the finish.
Food Pairing
Soft cheeses, stews, sausages, and red meats.