Product details
This wine is made with grapes harvested by hand, manual sorting and complete de-stemming of the grape bunches. Selected yeasts are used to dominate the fermentation cycle. Fermentation takes place in stainless steel vats at a controlled temperature between 25°C and 27°C. Malolactic fermentation also continues in stainless steel vats and French oak barrels. The wine aged for 12 months in 225 liter French oak barrels, 90% new and 10% second year.
Grape Varieties:
Traditional grape varieties
Tasting Notes:
The wine has a deep and intense colour, revealing concentration and vitality. A profusion of aromas with intense notes of ripe fruits, such as blackberry, black cherry and plum. Aromas of spices, black pepper, cloves and cinnamon add complexity. The tannins are firm and well integrated, providing a solid and elegant structure. It is full-bodied, with a velvety texture that fills the mouth. It is complex and deep, unfolding into aromatic expressions as it spends time in the glass. The aging potential is great and, over time, it will gain greater aromatic complexity and soft tannins. Although it is delicious now, its true essence will be revealed after a few years of storage.
Store and Serve Advices:
Serve at 16-18°C.
Food Pairing:
This wine finely accompanies red meats, roast beef and grilled meats.
Allergens:
Contains sulphites.
Reviews and Awards:
. 94 points in Revista de Vinhos;
. 19,5 points in Vinho Grandes Escolhas.
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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