Sustainable agriculture, yield is controlled and quality improved by removal of secondary shoots, and bunch thinning. After sorting and crushing the grapes are conveyed by gravity into small vats and fermented at 27ºC by only indigenous yeast. Post fermentation maceration of 15-20 days. 50% of the wine is aged in second and third year French oak barrels for 9 months.
Aragonêz, Trincadeira, Alicante Bouschet
Deep ruby-violet, with a generous aroma of warm red fruits, discreet notes of toast and spice and a refreshing touch of eucalyptus. Mouth-filling, ripe and refreshing.
Goes well with flavored grilled red meats.
Rich nose yet with tension and minerals, savoury hints and aromas of peach pannacotta with herbal notes. The palate is rich with a creamy mouth feel, white stone fruit combines with minerals and fresh herbs. Dry finish with mineral acidity and powerful, persistent length.