This wine was produced from selected grapes planted in the vast chalky-clay and schist plains in Borba. When they arrive to the winery the grapes are de-stemmed and crushed. The alcoholic fermentation then takes place at a controlled temperature of 25ºC. During this period the maceration occurs for 7 days by using the pumping method so as to optimise the extraction of colour, aromas and flavours. The next phase is the malolactic fermentation which is a very important step that allows the wine to become softer and smoother. After the period during which the wine stabilises in stainless steel vats by using physical processes, the wine is filtered before being bottled in the following spring.
Aragonêz, Castelão, Trincadeira
Clear and vivid appearance with a well-defined ruby colour. Young aromas of wild fruit, typical of the Aragonez grape. Fruity flavour with pleasant notes of strawberry, typical from the Castelão grape combined with a nice freshness offered by the Trincadeira variety.
Store and Serve Advices:
Best served at 16-18ºC
Good with fried pork meat and grilled sardines.
Reviews and Awards:
Ruby color. While young it has a strong aroma of red berries. Evolving into spices after the third year. Soft in the mouth, with good quality tannin...
Ruby in color with a fine and complex aroma reminiscent of red fruits. Suave calibrated taste.
Garnet coloured. Fruit notes aroma. Full-bodied, smooth and balanced taste.
Young wine, light and relaxed, ideal for convivial moments between friends, or for day-to-day, following more quick meals.