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Castelão e Touriga Nacional
Grapes are mechanically harvested overnight. After 2 days of pre-fermenting maceration, the alcoholic fermentation takes place at 24ºC in stainless steel tanks. The musts are pressed pneumatically and the malolactic fermentation occurs in French and American oak casks, where the wine ages during 6 months.
This is an elegant wine with a ruby-red colour, with aromas of red fruits and vanilla, and has a rounded, easy and balanced flavour. It should be drunk at 16ºC with grilled meats or baked fish.
Diogo Campilho / Pedro Pinhão