Region: D.O.C Douro

Vinification: The grapes from our vineyards are harvested by hand and carried in small boxes to our winery. The process is initiated by stemming, crushing and packaging of the grapes in our wine press. The next step, the soaking step is carried out by using temperature control and a mechanical press. Fermentation takes place at a temperature of 25°C for 6 days followed by the pressing process. The wine then remains some time in barrels and stainless steel vats and lastly it is bottled.

Tasting notes: Red ruby. Balanced with rounded tannins and persistent finish.

Oenologists: José Morais | Daniel Costa |Bruno Valente

To be served between 16⁰C and 18⁰C. Ideal in the company of poultry dishes, red meat and cheese board.