Winemaking:
\nGrapes hand-picked by our associates are unloaded and immediately de-stemmed and crushed. The addition of choice yeast initiates fermentation at controlled temperatures (28\u00baC). 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.<\/p>\n
Grape Varieties:
\nAlicante Bouschet,Trincadeira,Aragon\u00eaz,Castel\u00e3o,Moreto,Cabernet Sauvignon<\/p>\n
Tasting Notes:
\nCrystal-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.<\/p>\n
Store and Serve Advices:
\nShould be drunk at a temperature of 16\u00baC.<\/p>\n
Food Pairing:
\nA fine accompaniment to roasts, sausage and cheeses.<\/p>\n","protected":false},"excerpt":{"rendered":"
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