Vintage: 2016
Classification: Alentejo Regional Wine
Varieties: Touriga Nacional.
Soil Types: Mainly granite, but can also be found in chalky, clay and schistose soils.
Stored bottles: 6.300 units
Colour: Intense dark color.
Aroma: Red fruit jam aroma with hints of black tea.
Palate: Full-bodied, concentrated, complex, with a very long finish.
Production: Fermented in stainless steel vats, with a controlled temperature of 26º C followed by a stay of 12 months in french oak barrels. After the stay in the barrels it still ages for at least 6 months in the bottle
Expected Longevity: 8 years
Serving: It should be opened and decanted some time before serving it, at a temperature between 16º - 18º C.
Alcohol strength: 13,8%
Total acidity: 5,4g/L tartaric
pH: 3,64
Residual sugar: 0,6g/L
Storage: Bottles should be stored horizontally in a dark, well aired place at between 12 and 13ºC and at a relative humidity of around 60%.
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