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. The stage and Malolactic Fermentation occurred in French oak barrels of 2nd and 3rd year, during 16 months.
Intense ruby color. The wine presents typical aromas of the caste, with the traditional combination of peppers and very mature fruit. In the mouth, the result is a discrete acidity combined with ripe fruit and harmonious tannins. The end is long and elegant.