Product details
All bunches entering the winery are passed over a sorting table and subjected to intensive quality control. The grapes are gently crushed and moved by gravity into temperature regulated vats. Both alcoholic and malolactic fermentation occur naturally with no inoculation. The post fermentation maceration on skins lasted for 28 days. This naturally produced wine was lightly altered and may cast a deposit over time. Ageing for 24 months in French oak barrels and 12 months in the bottle.
Grape Varieties:
Petit Verdot,Cabernet Sauvignon
Tasting Notes:
Concentrated dark violet colour. Generous nose with very intense aroma of crushed blackberries and blue berries. Complexity comes from deep oral scents and toasted barrel notes. Powerful mouth-feel from the very ripe tannins and a very long finish that is complex and sustained.
Store and Serve Advices:
Serve at a temperature of 16-18°C.
Food Pairing:
Enjoy with roasted red meat or game that has been lightly caramelized and served with black fruit jelly. Match also with a powerful Portuguese cheese from Azeitão or a Roquefort.
Allergens:
Contains sulphites.
Disclaimer:
This product does not contain any outer box and it's sold as presented on the pictures. If you have any specific instructions, please contact our customer service team and we will do our best to fulfill your request.
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