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.
Bottling- March 2020
Capacity: 75cl | 150cl | 300cl | 900cl | 500cl | 1200cl
Box – 6 bottles 75cl
Pallet- 11 boxes x 9 rows | 594 bottles