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.