Aragonez (27%), Touriga Nacional (20%), Tinta Miúda (10%), Syrah (30%), Cabernet Sauvignon (13%).
The notes of ripe red fruit stand out, especially prune and plum. Dark chocolate and the toast from the barrel stage also stand out.
Black chocolate is again highlighted, with the presence of the fruit ripe red that gives good texture to this wine. Tannins are alive but silky, giving the blend great longevity. Ends fine and elegant.
Careful vegetation management for optimization of the grape's aromatic potential. Manual harvesting in cases and selection of the best bunhces at the entrance of the cellar. Alcoholic fermentation with indigenous yeasts in a cement temperature for 14 days with subsequent malolactic fermentation. The Aragonez, Cabernet Sauvignon and Syrah matured for 9 months, in 2nd and 3rd use French oak barrels.
Alcohol: 14,5% | Total acidity: 5,8g/l | Volatile acidity: 0,74g/l | pH: 3,65