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Alfrocheiro, Touriga Nacional, Syrah.
The vinification of the different grape varieties is carried out separately and the lot is blended later. Grapes are mechanically harvested overnight. After 3 days of pre-fermenting maceration, the alcoholic fermentation takes place at 24ºC in stainless steel tanks. The musts are pressed hydraulically and the malolactic fermentation occurs in French oak casks, where the wine ages during 10 months.
This wine has an intense garnet-red colour, with complex aromas of ripe black fruits, spices and vanilla. In the mouth it has a full volume, with elegant tannins and is long lasting. It should be drunk at 16ºC complementing meat and game, oven baked dishes and ripened cheeses.
Diogo Campilho / Pedro Pinhão