Grapes Castelão, Camarate, Tinta Miúda and Touriga Nacional
Region Vinho Regional Lisboa, Portugal
Viticulture Density of 4.200 Plants/ha. Clay and limestone soils
Harvest End of August until the middle of October
Vinification Pressing after total destemming. Fermentation in 26, 500 litres vats, with programmable pumping over system and temperature control at 28-30° C. Skin contact maceration and (submerged) cap for 28 days. Four months of ageing in oak barrels.
Tasting Notes Very aromatic with notes of ripe black and red fruits. On the palate it has a fruity start, very smooth and with concentrated red fruit flavors, well balanced with oak notes and a nice pronounced acidity. Fresh, yet fine tannins take over in the finish where flavors of spice and vanilla dominate.
Food Pairing Red meat dishes: stews, steaks, roasts. Combinations of red and white meats and fruit (lamb with apricot, duck with prunes, chicken with orange zest).