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
65% Touriga Nacional, 15% Syrah, 10% Petit Verdot, 10% Cabernet Sauvignon
Ageing for 24 months in French oak barrels.
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 ruby-violet color. Generous nose with very intense aroma of crushed blackberries, balsamic and some tabaco. Full bodied, very aromatic. The mouth- feel is full with very ripe firm tannins. Good acidity and a sustained finish.