Lisbon Regional Wine
4200 plants/hectare; Soil-Limestone
The grapes, previously disentangled, underwent a pre-fermentative maceration at low temperatures, for 24 hours. The alcoholic fermentation was made in stainless steel tanks, with temperature control, not exceeding 28ºC, for 12 days. Post-fermentative maceration in "cuvaison" for 30 days. The stage and malolactic fermentation occurred in new French oak barrels for 22 months.
Intense color, with violet tones with good concentration on the nose. Rich aroma, with predominance of the typical notes of Cabernet Sauvignon, such as ripe peppers well balanced with the aromas of spices from the barrel stage. In the mouth, it has freshness and a good structure with ripe tannins, which gives the wine an excellent body and a great potential for bottle aging. The finish of the mouth is intense, elegant and long.