CLASSIFICATION | Regional Wine Alentejo
TASTING |Deep pink colour, blackcurrant and jammy aroma, fresh and balanced on the palate.
VINIFICATION |Short pre-fermentation maceration, followed by fermentation at a low temperature (11 ºC).
EXPECTED LONGEVITY | 1 to 2 years
ANALYSES | Alcohol Content 12.5 v/v | Total Acidity 5.2 g/L | pH 3.32
SERVING | Should be served at 8 ºC, to accompany fish and shellfish.
STORAGE | Store bottles in a dark, well-ventilated place, between 12 and 13 ºC and at 60% relative humidity.