Reguengos Red

Winemaking:
Grapes hand-picked by our associates 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 at the bottom of the vats. This process continues throughout a fermentation period that lasts approximately eight days. The wine ages in vats and is stabilized and filtered over the course of one year.

Grape Varieties:
Alicante Bouschet,Trincadeira,Aragonêz,Castelão,Moreto,Cabernet Sauvignon

Tasting Notes:
Crystal-clear, crimson-coloured wine, with a nose full of red fruit, mellow and full-bodied, with mild tannins that lend it a lingering finish reflective of the gamut of grapes that compose it.

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

Food Pairing:
A fine accompaniment to roasts, sausage and cheeses.