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Manual harvest with selection in the plot. Fermentation with indigenous yeasts with controlled temperature between 21ºC and 25ºC. Fermentation in stainless steel with whole berry and 20% of stalks. Maceration for 30 days. Malolactic fermentation in French oak vats.
Grape Varieties:
Alicante Bouschet,Trincadeira
Tasting Notes:
Ruby colour with violet reflections. Complex aroma of red fruits with earthy and balsamic notes. Remarkable freshness, excellent structure and balance and well integrated tannins. Complex finish showing great elegance.
Store and Serve Advices:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18ºC.
Food Pairing:
Goes well with red meats, lamb, game dishes and soft cheeses.
Allergens:
Contains sulphites.
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