Touriga Nacional, Touriga Franca, Tinta Roriz
Total destemming, followed by light pressing in pneumatic press. Alcoholic fermentation in tanks of stainless steel with temperature controlled at 16º C during 12 days.
Good acidity and freshness
Alcohol 12,5%, pH 3,40, Total acidity 5,8g/dm3, Residual sugar 1,8 g/dm3