CLASSIFICATION | Alentejano Regional Wine
VARIETIES | Petit Verdot and other
TASTING | Deep, intense colour, complex aroma of dark fruit well-integrated with wood, full-bodied, mouth-filling and persistent.
EXPECTED LONGEVITY | 8 to 10 years
VINIFICATION | Short cold maceration; traditional fermentation on skins in open vats, with controlled temperature at 26 ºC; 12 months ageing in French oak.
ANALYSES | Teor de Álcool 14,0% vol. | Acidez Total 5,7 g/L | pH 3,42
SERVING | Should be served at 18 ºC, to accompany grilled meat, roasts and cheese; should be decanted before serving.
STORAGE | Store bottles in a dark, well-ventilated place, between 12 and 13 ºC and at 60% relative humidity.