Red Classic: 

Elegant / Freshness / Texture

Grape varieties:

40% Syrah, 30% Touriga Nacional 25% Alicante Bouschet, 5% Aragonês

Alcohol:

14%

Age of vineyards:

15 and 26 years

Soil:

Clay-limestone

Vinification:

The grapes were transported from our vineyards in 22 kg plastic boxes and subjected to rigorous sorting at the winery entrance. After a total desengace and a slight crushing, the must was transferred to stainless steel fermentation vats with controlled temperature. Reassemblies made according to the evolution of both fermentation and grape variety.

Aging:

Part of the wine aged for 6 months in French oak barrels. 

Tasting note:

Bright violet color, an excellent aromatic intensity where fresh notes of wild fruits and elegant notes of spice stand out. A seductive wine, of excellent volume, solid structure composed of tannins of elegant texture. It ends harmoniously and with excellent persistence.

Pairing:

Fat fish, stewed meats, game dishes and cheeses.

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Reserve Red: 

Elegance / Complexity / Longevity

Grape varieties:

25% Syrah, 25% Cabernet Sauvignon, 25% Touriga Nacional, 25% Alicante Bouschet 

Alcohol:

14,5%

Age of vineyards:

22 and 27 years

Vinification:

The grapes, from our vineyards, were transported in 22 kg plastic boxes and subjected to rigorous sorting at the entrance to the cellar. After a complete destemming and a slight crushing, the must was transferred to fermentation vats in stainless steel with controlled temperature. Reassembly made according to the evolution of fermentation and grape variety.

Ageing:

18 months in a 225 liter French oak barrica. 

Tasting note:

With a deep ruby color, an excellent freshness and aromatic projection on the nose, where red fruits stand out very well integrated with soft notes of spice. Starts the tasting in the mouth in a very harmonious way, evolving into a wine of excellent volume and structure composed of velvety texture tannins. A very captivating wine, which ends with excellent balance and persistence.

Pairing:

Red meats, Matured meats, Game and Cheese dishes.

Residual Sugar: 0,6g/L

pH 3,7

Total Acidity: 5,4g/L