All bunches are inspected for quality on a sorting table before they are gently crushed and moved by gravity into temperature controlled stainless steel vats. Following a maceration period of 3 to 6 hours, the lightly colored juice is run o the skins and slowly fermented at 12oC to preserve the full aromatic expression of the wine.
80% Petit Verdot, 20% Touriga Nacional
Stainless steel tanks with controlled fermentation temperature
Matches very well with Sushi and simple plates of salad and pasta
Delicate and elegant, it blends fresh floral aromas of Touriga Nacional, with ripe black fruit aromas of Petit Verdot.