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The vinification philosophy was to respect the grapes and nature and focus on seeking the expression of the terroir of Serra da Estrela, thus, no other product was used except sulphur. Alcoholic fermentation took place in open vats with traditional treading and began naturally, with the yeast from the vine itself, to express its identity in the purest form. Very little extraction was sought. After pressing, the wine made the malolactic in stainless steel and then went into a used French oak barrel in which it aged for 12 months. Bottling took place in July.
Grape Varieties:
Jaen,Tinta Amarela,Baga
Tasting Notes:
High ability to age, wine focused on its terroir. Open 1 to 2 hours before drinking. Subtle aroma, complex, tough cherry, bush. Elegant and silky mouth, full of energy, fresh and tense. Stimulates buds. Very Moreish.
Store and Serve Advices:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18ºC.
Food Pairing:
Accompanies grilled meats, pasta with red sauce, cold and powerful cheeses.
Allergens:
Contains sulphites.
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