Vintage: 2009
Grape varieties: Syrah
Colour: Wine of intense color.
Aroma: Aroma of very mature black plum, jam, spices.
Palate: Round tannins, full, harmonious and persistent ending.
Winemaking: Produced using the traditional process in stainless steel vats at a fermentation temperature of about 28ºC.
Ageing: Aged in french and american oak barrels for about 10 months.
Longevity: 8 years
Alcohol degree: 14 % v/v
Total acidity: 6,5 g/L as tartaric acid
pH: 3,46
Residual sugars: 3,6 g/L
Service: Must be served at a temperature between 16-18ºC, must accompany meat dishes and cheeses.
Storage: Laid down bottles in a well-ventilated, dark place; at a temperature between 12-13ºC and approximately 60% humidity.
Oenologist: Eng. António Saramago
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