ORIGIN: Alentejo, the sub-region of Vidigueira.

VARIETIES: 100% Touriga Nacional.

HARVEST: Manual harvest for 12kg boxes, held in September 2018.

VINIFICATION: Manual selection on a vibrating sorting table, followed by destemming and light crushing. Cold pre-fermentative maceration for 48 hours. Alcoholic fermentation takes place in stainless steel tanks with controlled temperature. After pressing, the wine is racking to 500L french oak barrels, where it undergoes malolactic fermentation and ages for another 10 months.

WINEMAKERS: Ricardo Xarepe Silva | António Selas

HARMONIZATION: Accompanies with meat and fish dishes of traditional Portuguese cuisine, hunting dishes, mushroom risotto and cheeses with intense flavor. The ideal service temperature is between 16ºC and 17ºC.