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The ripening months in Southern Portugal’s Alentejo region are hot and dry with cold nights. The vines grow on infertile rocky schist or granitic soils naturally producing low yields of concentrated fruit.Grape quality is improved by restricting yield to 7000kg/ha and employing careful canopy management practices. At harvest the grapes are selectively hand-picked into small boxes at their peak of maturity. All bunches are inspected for quality on a sorting table before they are gently crushed and moved by gravity into temperature controlled stainless steel vats. Following a pre-fermentation cold maceration the wild yeasts population begins the fermentation. Fermentation proceedsat temperatures of 27ºC with an extraction regime of twice daily pump-overs. When ‘dry’ the wine has a post fermentation maceration of up to 15 days.
Touriga Nacional,Aragonêz,Cabernet Sauvignon,Syrah
Deep ruby-violet color with an intensearoma of dark woodland fruits framed by toasty caramel notes from French oak. Attractive ripe tannins and concentrated fruit.
Store and Serve Advices:
Serve at a temperature of 16ºC.
Enjoy with well flavored dishes of either simple red meats or well seasoned white meats of either traditional or modern cuisine.
Reviews and Awards:
. 16 points in Revista de Vinhos;
. 15,5 points in Vinho Grandes Escolhas;
. Grand Gold medal Concours Mondial de Bruxelles 2017 (2015);
. Silver medal International Wine Challenge 2014 (2012);
. Bronze medal Challenge International du Vin 2014 (2012);
. Silver medal International Wine Challenge 2013 (2011).
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