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
Partially aged for 6 months in French oak barrels.
Serve with dishes of game or well seasoned red meat.
Concentrated purple color, intense floral nose with notes of black fruits. Mouth feel is full bodied, rich in flavor, with smooth tannins and good persistence.