ORIGIN: Alentejo, the sub-region of Vidigueira.
VARIETIES: 40% Aragonez, 30% Alicante Bouschet, 20% Trincadeira, 10% Touriga Nacional.
HARVEST: Nigth mechanical harvest.
VINIFICATION: Destemming and ligth crushing, followed by a thermal shock to 16ºC trough mass exchanger. Cold pre-fermentative maceration for 48 hours. Fermentation in conical stainless steel vats with controlled temperature. Partial blend stage in used French oak barrels of 300L and 500L, for 9 months.
WINEMAKERS: Ricardo Xarepe Silva | Antonio Selas
HARMONIZATION: Ideal with meat dishes, baked cod, cheese and sausages. The ideal serving temperature is between 16ºC and 17ºC.
Tasting Notes Intense and concentrated ruby color. Aroma dominated by fresh wild fruit, perfectly integrated with toasted and spicy notes from the barrel aging. In the mouth it has a body and volume, a lot of surrounding fruit and a persistent finish. Alcohol content (% VOL.): 13.8%.
Logistic information
Capacity: 75cl | 150cl
Box – 6 bottles 75cl
Pallet – 11 boxes x 9 rows | 594 bottles
Contains sulfites
