The grapes of the Touriga Nacional, Alicante Bouschet and Syrah varieties were harvested at the end of September, part of the lot was vinified in a wine press and the other in a stainless steel tank, with selected yeasts at a temperature of 28ºC, followed by a post-fermentation pellicular maceration for 4 weeks (on deposit). During this process, malolactic fermentation took place.
WINEMAKER’S TASTING NOTES
Aroma: nuts, pine nuts and spices with a high intensity balsamic touch;
Body: enveloping structure, round tannins, with aftertaste and a long and elegant finish.
Temperature: it should be served at a temperature of 18ºC;
Suggestion: exquisite dishes, roast beef, wild boar and game.
In French oak barrels for 9 months.