All bunches 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 21 days.
Cabernet Sauvignon, Petit Verdot
Ageing for 24 months in French oak barrels and 12 month in the bottle.
Enjoy it with roasted red meat or game that has been lightly caramelized and served with black fruit jelly. Match also with powerful cheese, Portuguese from Azeitão or a Roquefort.
Concentrated dark violet color. Generous nose with very intense aroma of crushed blackberries and blue berries. Complexity comes from deep floral scents and toasted barrel notes. Powerful mouth-feel from firm very ripe tannins and a very long finish that is complex and sustained.