Monsaraz Red

Winemaking:
Grapes hand-picked by our growers are unloaded and immediately de-stemmed and crushed. The addition of choice yeast initiates fermentation at controlled temperatures (28ºC). The maceration, or joint fermentation of grapes and skins, occurs during this period through a cyclical upward pumping of the must from the bottom of the vats. After fermenting, the wine is sampled on a regular basis, with the best batches being duly identified, set aside and stabilized. Two special batches are then selected, one destined to age in French oak, later to be rejoined with the other, which had been kept in vats.

Grape Varieties:
Castelão,Trincadeira,Aragonêz

Tasting Notes:
The wine possesses a distinct ruby-red colouring, a complex aroma of ripe fruit (berries, red currants) and oak. Mellow on the palate and well-rounded, with smooth tannins and a lingering finish.

Store and Serve Advices:
Should be drunk at a temperature of 16º-18ºC.

Food Pairing:
This wine is a fine accompaniment to grilled or roasted meat dishes, patés and aged cheeses.

Reviews and Awards:
. 15,5 points in Vinho Grandes Escolhas;
. 15 points in Revista de Vinhos;
. Bronze medal Decanter World Wine Awards 2014 (2013).