Harvest / Age:
Trincadeira, Aragonez and Alicante Bouschet
Traditional "Tanning" fermentation in temperature controlled winepresses (28ºC). Followed by a maceration period post-fermentation. 6 months period post-fermentation. 6 months of ageing in french oak
Ripe fruit notes with rich and velvety tannins
Finally balanced finish
Alcohol: 14,0% vol ; Total Acidity: 5,3g/L ; pH: 3,66
Bottles lying down in a fresh and dark place, between 12/13ºC 60% relative humidity
Suggestions:Comsuption: Between 16/18ºC, accompany roast duck or veal and different types of cheese.