We control grape production in the vineyards to get a perfect maturation. The vinification is made separately. After 2 days macerating, to extract the aromas, they are fermented at 23ºC. They will then have a malo-lactic fermentation and finally ageing in French oak barrels for 12 months. The final lot is finned and filtered before bottling.
Intense violet and ripe blackcurrant aromas from Touriga Nacional matched with typical Cabernet Sauvignon spices and the complexity given by the ageing oak.
Balancedm round and persistent in body, confirming floral and ripe berries hints.
Intense and very persistent.
Serve at 16-18ºC. Specially recommended with game, goat, lamb or roast meats.