Winemaking and Ageing Grapes were harvested at the point of ripeness, which made it possible to obtain rich musts while preserving freshness and fruit. In the cellar, they were destemmed, crushed and fermented in vats, with pump-over, at temperatures of 22-24°C for 10 days. Aged for 3 months in barrels, then stored in stainless steel vats for good harmonization and natural stabilization.
Grape Varieties Touriga Franca, Touriga Nacional and Tinta Roriz.
Visual Appearance Clear and very intense ruby color. Olfactory characteristics Complex aroma with good notes of red fruits, forest fruits, floral, balsamic and vanilla.
Taste Full, good tannins, nice acidity and a long finish.