Grapes: Castelão, Tinta Roriz, Touriga Nacional and Cabernet Sauvignon
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 cement (epoxy lined) and stainless steel vats of 26.500 litres with programmable pumping over system and temperature control to 28o C – 30o C. Maceration in contact with skins and (submerged) cap for 28 days. Three to four months ageing in oak.
Tasting Notes: Intense aromas of ripe red and black fruit. It is a smooth and extremely fruity wine, with good body and concentrated juicy red fruit flavours,enhanced by hints of spice and liquorice. Deliciously fruity and well balanced aftertaste.