One of Portugal’s largest and most progressive producers with 600 hectares spread across estates in five regions from Douro.
Following a tight control of maturation in order to harvest fully ripe and healthy fruit, the grapes are vinified without being totally destemmed and macerated for 5 days in cold temperatures. The fermentation lasted for about 6 days. Produced from a blend of traditional local grapes. Fermentation in stainless steel.
Intense berry and baked fruit aromas with spice and appealingly rustic notes. Vibrant plum and black cherry on the palate with liquorice hints, robust tannins, and finely poised acidity.
Food match, “From Touriga Nacional to Trincadeira, the sweet buttery flavour and texture of lamb is a thing of beauty paired with a red of class, poise, balance and subtle fragrance.” Olly Smith – so drink with your classic Sunday roast lamb!