Classification: Regional Transmontano
Breeds: Trincadeira, Tinta Carvalha, Tinta Roriz, Mourisco Nacional
Alcoholic Strength: 13% volume
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, ruby colour with brownish shades. Wine-like aroma with red fruit notes, balanced flavour, well-structured soft with a certain evolution.
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 16 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.
Clear aspect, ruby colour with brownish shades, aroma of mixed red fruits showing a certain evolution, tannins are present and correct.
Available in bottles of: 0.75 litre
1991 - Ljubljana gold medal
1995 - Expourense silver medal
1997 - Wine Masters Challange bronze medal
1999 – Wine Masters Challenge recommended wine