Climate: Mediterranean
Soil: Majority granític.
Grape varieties: Pinot Noir 60%, Touriga Nacional 30% and Syrah 10%
Alcohol: 14%
Total Acidity: 5,7 gr/l
pH: 3.50
Res. Sugar: 2 g/l
Vinification: Using the most advanced techniques of harvesting, vinification and aging,
with a strict quality control at every stage and in each case Cold maceration for 2 days and alcoholic fermentation at 26 º C in stainless steel vats followed by malolactic fermentation.
Ageing: Stage 30% stainless steel (12 months) and 70% in oak French medium toast. Following eight months internship in the bottle.
Colour: Intense ruby with violet reflections, with a clear and bright appearance.
Arome: Intense fruity, and spicy with some earth and chocolate notes, noting some complexity resulting from contact with wood during the stage in barrels, which gives sobriety.
Mouth: Elegant, soft and smooth, revealing the harmony between fruit and wood. Good and persistent after taste.
Winemaker: Diogo Pereira
Conservation: Laying a constant temperature of 17ºC.
Consumption: Immediately or during the next 8 years at a temperature between 16- 18ºC. We recommend the service in glasses, which promote good oxygenation.
Gastronomy: Due to its fruity and spicy wine is a very comprehensive, linking well with strong dishes of Portuguese cuisine from stews to casseroles and even baked cod. Like cheese and sausages. It is also indicated for ethnic food and spicy Italian, Indian, Chinese, Mexican and Thai.
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