After careful selection by their best state, the grapes were harvested for chests of 25 kg and sent to the winemaking center where they were fully destemmed. Fermentation occurred during 9 days in the traditional 7-ton granitic stone tanks with foot stepping and smooth reassembles for blanket leaching and extraction of phenolic and aromatic compounds. At the end of the alcoholic fermentation the wine was transferred into 2nd and 3rd year French oak barrels where malolactic fermentation occurred and aged for about 18 months.
In the aroma it is very fruity with salient notes of ripe black fruit, such as blackberries and plums, accompanied with notes of chocolate from the barrel.
It is very complex in the mouth with an acidity that gives it freshness, marked rounded tannins and a long and persistent finish.
WINEMAKER : Maria Serpa Pimentel
AWARDS : Robert Parker - 93+ points
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