Classic fermentation method with destemming and pre fermentative skin contact followed of the application of dry yeasts. Fermentation up to 30º C in the first 2/3, and lowering down to 20º C during the last 1/3. During the whole fermentative process, pumping over 2 times per day, using each time half of the volume contained in the vat. After the alcoholic fermentation, the cap is plunged for 30 days, and during that period, extraction of the gentle tannins is conducted, along with the malolactic fermentation and the natural stabilization of the wine.
The wine is aged in American, French of Allier and Portuguese oak barrels of 225 Lt, from the best origins, for 12 months.
A concentrated wine with deep ruby colour, intense bouquet and full body. The palate has a delicious warm ripeness and is very smooth. Superb, spicy, stone fruited flavours together with herb notes and subtle oak aromas. The finish is dry and extremely persistent.
Excellent by itself or with any full flavoured dish. More Awards: Bronze Medal: International Wine Challenge London 2002 Best Buys: *Revista de Vinhos - January 2002 *Most Famous Portuguese Wine Magazine
16,4 kgs (12x75cl)
68 cases (12x75cl) 17 cases/level x 4 levels
48 cases (12x75cl) - 12 cases/level x 4 levels
Bottle: 5 014313 700637 Case: (12 x 75cl): 050 14313 70158 0