Grapes: Castelão, Touriga Franca, Cabernet Sauvignon, Syrah
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 de-stemming. 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: With an intense aroma, this wine presents red ripe fruits and cinnamon notes. Well balanced and with smooth tannins, in the mount it shows a light and long persistency. With wooden notes it has a complex finish.
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).
