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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 was placed directly into used French oak barrels, where malolactic fermentation took place until the following spring and where it aged for 18 months. Bottling took place in July.
Grape Varieties:
Jaen,Tinta Amarela,Baga
Tasting Notes:
Still very young, full of energy, showing ability to age in bottle. Great finesse, flowers, crystal fruit, resins and minerals combine in a pure nose, unique and complex. Mouth salivating, dense and elegant, very fresh, full of energy, demanding food around. Long finish and granitic.
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.
Reviews and Awards:
. 18 points in Revista de Vinhos.
No customer reviews for the moment.
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