CLASSIFICATION | Alentejano Regional Wine
VARIETIES | Trincadeira, Alfrocheiro, Alicante Bouschet, Touriga Nacional.
TASTING | Deep red colour, aroma of well-ripened fruit, well-integrated wood, concentrated and long in the mouth.
VINIFICATION | Short cold maceration; traditional fermentation on skins, with controlled temperature at 26 ºC; 6 months ageing in French oak.
EXPECTED LONGEVITY | 3 to 5 years
ANALYSES | Alcohol Content 14 v/v | Total Acidity 5,6 g/L | pH 3,59
SERVING | Should be decanted before serving, at a temperature of 18 ºC, to accompany meat dishes.
STORAGE | Store bottles in a dark, well-ventilated place, between 12 and 13 ºC and at 60% relative humidity.