Description

Made at the property from Alicante Bouschet, Touriga Nacional and Aragonez grapes. The grapes were carefully monitored and picked at optimal ripeness. After total destemming and gentle crushing, the must fermented in stainless steel tanks at a controlled temperature of 26ºC for 7 days. The skins were left to macerate for a further 3 to 4 days to increase the aromatic and phenolic complexity. When it was judged on tasting to have reached the correct balance, the juice was run off the skins and the skins were pressed. After malolactic fermentation, the wines were transferred to French and Caucasian oak barrels, where they were matured for around six months. To maintain its high quality, the wines was bottled without cold stabilisation. It may thus throw a slight deposit during bottle-ageing.