Classification: DOC – Trás-os-Montes
Alcoholic Strength: 13,5% vol
After being collected, the grapes are destemmed and squeezed. The resulting liquid is driven into small fermentation tanks provided with refrigeration systems. Maceration enzymes are then added, which allows a maximal extraction of must, colouring matter and tannins. Later the selected yeasts are also added in order to start alcoholic fermentation. Throughout this period, which lasts among 4 and 8 days, rootstock is watered several times a day. The reassembly is scheduled depending on the maturation state of the grapes. The whole fermentation process is developed at a temperature between 25ºC and 28 ºC.
Clear aspect, intense ruby colour, vanilla-like and red fruits aroma, balanced flavour, full-bodied, fruity and with a lasting aftertaste.
HOW TO SERVE:
Ideal to serve with red meat and meat products, as well as big fish and strong cheese. It must be served at a temperature between 16ºC e os 18ºC, and the bottle must be opened an hour prior to drinking; if needed, pass it into a decanter in order to aerate the wine and highlight its organoleptic features.
Clean aspect, ruby colour, wine-like intense, fruity aroma with a varietal character; well structured and round, soft and harmonious tannins.
Available in bottles of: 0.50 litre and 0.75 litre.
2002 - Wine Masters Challange bronze medal