Product details
The grapes come from the oldest plot with 100 year old strains. The harvest date of each plot is determined according to the ideal ripeness of the grapes. Vinification is done in granite presses with foot treading and fermentation is carried out under a controlled temperature. Maceration takes about fifteen days. Aging for 30 months in new French and Hungarian oak barrels.
Grape Varieties:
Traditional grape varieties
Tasting Notes:
Deep ruby colour. Aroma of good intensity, with notes of black fruits, such as plum and cherry, cocoa and chocolate resulting from a good maturation, balsamic aromas, resin and menthol, a wood present but well integrated, resulting in a very complex set. In the mouth it has a good volume, round but firm tannins, balanced acidity, notes of black fruits, slightly floral and with a long and harmonious finish.
Store and Serve Advices:
It can be stored for a few years, and it is natural that sediment will form in the bottle, and should be opened carefully and decanted for better appreciation. It is an amazing wine that benefits from being opened some time before being consumed. Serve between 16ºC-18ºC.
Food Pairing:
Ideal to accompany meat dishes, such as roast kid or grilled matured meat. You can also pair with game meat or fatty fish baked in the oven.
Allergens:
Contains sulphites.
Reviews and Awards:
. 96 points in Wine Enthusiast Magazine;
. 18 points in Revista de Vinhos.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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