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The grape varieties chosen on the estate, a Cabernet Sauvignon and a Merlot benefit from the natural conditions to allow a slow and balanced maturation. The primary fermentation takes place at a controlled temperature (25°C), followed by a period of ‘cuvaison' (skin maceration post-fermentation) of three weeks. After careful selection, and following numerous tastings and testings, the final lot was produced having aged for 11 months in new French oak casks.
Aromas of red fruits combined with nuances of wood and spices. In the mouth, the red fruit flavours are intensified and combined with smooth tannins; it has a fresh finish, somewhat mineral, elegant and very complex.
Store and Serve Advices:
Serving temperature at 16-18°C
Red meat and game.
Reviews and Awards:
. 18 points in Vinho Grandes Escolhas;
. 17,5 points in Revista de Vinhos;
. Commended Decanter World Wine Awards 2015 (2012);
. Bronze medal International Wine & Spirit Competition 2015 (2012);
. Commended International Wine Challenge 2014 (2011);
. Bronze medal Decanter World Wine Awards 2013 (2010);
. Commended International Wine Challenge 2013 (2010);
. Silver medal Selection Mondiale des Vins Canada 2013 (2010).
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