The grapes are partially de-stemmed (30%) and crushed directly into a press, 3 days of cold maceration; 12 days of alcoholic fermentation with temperature control, gentle treading twice a day. Malolactic fermentation in new French oak barrels.
Red fruits, with hints of bush, vegetables and balsamic, wood nuances and spices.
Complex with pencil shavings and balsamic notes in a firm and very elegant structure.
Pata negra, pasta cheese (Serra da Estrela), game stew and Bairrada suckling pig.
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