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Born from manually harvested grapes, 100% Encruzado. The start of fermentation with skin contact takes place in tanning, in cement vats with indigenous yeasts. The pressing is made through the fermentation of the wort passing to the east of oak barrels (1/3 new barrels, 2/3 barrels used), which ends the fermentation and makes the nine-month stage (3 months battonage).
It’s a powerful, complex, really interesting wine – assertive on nose and palate. It has a resinous (very Dão) edge, sweet oak characters (nougat), nutty and savoury lees characters which compliment its soft, limpid, mineral palate. Very good.
Store and Serve Advices:
Storage Lying down at a temperature of 15°C. Serving at a temperature from 10-12°C.
Structured fish dishes and cheeses
Reviews and Awards:
. 91 points in Robert Parker;
. 18,5 points in Revista de Vinhos;
. 18 points in Vinho Grandes Escolhas.
No customer reviews for the moment.
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