Grapes: Castelão, Tinta Roriz, Touriga Nacional and Cabernet Sauvignon  

Region: Vinho Regional Lisboa, Portugal

ViticultureDensity of 4.200 Plants/ha. Clay and limestone soils

HarvestEnd of August until the middle of October

VinificationPressing 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 NotesIntense 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.