A very deep garnet-red colour. Great intensity and aromatic complexity, with a strong component of well-ripened black fruit (blackberries, raspberries and plums) and laced with notes of menthol, dark chocolate, black pepper and tobacco. Full-bodied with firm tannins of great quality, balanced acidity and a long, complex finish.
In terms of quality, this wine reaches its peak 4 to 6 years after the vintage, although it will continue to age well for several years. Consume immediately after opening. The bottle should be stored in a horizontal position and in a cool, dry place away from light.
A perfect accompaniment to Alentejo’s rich regional meat dishes.
Winemaking:
Blended from selected grapes from plots 6 and 7, green interventions were performed to create the best possible foliar wall and clusters were thinned to leave one bunch per vine. The grapes were harvested at the optimal point of maturation – phenolic/aromatic. After full de-stemming, the grapes were manually selected and subject to further soft crushing and cold maceration (10ºC) for 3 days. This was followed by fermentation in stainless steel tanks at an automatically-controlled temperature of 28ºC for around 9 days.
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