CLASSIFICATION | Regional Wine Alentejo
VARIETES | TRINCADEIRA, CASTELÃO AND ALICANTE BOUSCHET
TASTING | Deep ruby colour, berry and jammy aroma, round and velvety on the palate.
VINIFICATION | Short cold maceration; traditional fermentation on skins at 26 ºC; extended maceration for 15 to 20 days.
EXPECTED LONGEVITY | 2 to 3 years
ANALYSES | Alcohol Content 14 v/v | Total Acidity 5,6 g/L | pH 3,66
SERVING | Should be served at 18 ºC, to accompany meat dishes.
STORAGE | Bottles in a dark, well-ventilated place, between 12 and 13 ºC and at 60% relative humidity.