12 months in barrels with 1,2 and 3 years of French oak.
The grapes are de-stemmed and crushed directly into the vat, 3 days of cold maceration; alcoholic fermentation starts at 12ºC and ends at 32ºC. Malolactic fermentation in French oak.
Notes of black fruit, rockrose, cereals and mocha.
Full-bodied, complex with notes of black fruit and rock rose. Firm, elegant structure with a fresh and persistent finish.
Cured sheep and cow cheeses (ex: São Jorge), steak tartar, vegetable lasagna, veal stew and steak.
We use our own and third party cookies to improve our services by analyzing your browsing habits. If you want to continue browsing, click the "accept" button. You can get more information or know how to change the setting in our Cookie Usage Policy.