Certification: DOC Alentejo Reguengos
Grape Varieties: Aragonez, Trincadeira and Alicante Bouschet
Soil Type: Mainly clay/loam soil with a granite rock base
Colour: Deep rubi colour
Aroma: Red berries and jam with balanced spicy oak notes
Palate: Full bodied velvety and persistent finish
Vinification: Separate variety fermentation in stainless steel at a controlled temperature of 28ºC, prolonged maceration.
Ageing: Matured for 6 months in french and american oak barrels.
Predicted longevity of the wine: 2 to 4 years
Alcohol: 13,3 % v/v
Total Acidity: 5,9 g/L
pH: 3,53
Reducing Sugar: 2,6 g/L
Dishes: Best with red meat and cured cheese. Temperature for serving around 18ºC.
Conservation advices: keep the bottles lying down in an airy and dark place, between 12 and 13 ºC, and moisture around 60%.
Wine Makers: Pedro Hipólito and Vanessa Calisto
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