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.
100% Touriga Nacional
Ageing for 18 months in new 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 dark violet color. Generous nose with very intense aroma
of crushed blackberries. Full bodied, round and very aromatic. The mouth-feel is full with very ripe firm tannins. Good acidity and a sustained finish.