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).