Schist soils. Made with grapes from 40-year-old vines at Quinta do Cabido and Quinta Chão do Pereiro.
Grapes hand picked into small boxes. Destemming followed by crushing and pumping over into stainless steel vats. Fermentation with controlled temperature, gentle pumping over, final maceration of one week. Malolactic fermentation in vats.
10 months in vats.
- Smooth, Fresh, Acidic
- Touriga Franca, Touriga Nacional, Tinta Roriz
- Red meat, Game meat, Pasta
- 75 cl
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