Lisbon Regional Wine
4200 plants/hectare; Soil-Limestone
Syrah & Cabernet Sauvignon
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 10 days. The stage and malolactic fermentation occurred in French oak barrels for 12 months.
Deep color of violet tonality, with good concentration in the nose. Rich in aroma, with notes of ripe black fruit and floral notes. The mouth has a good structure, with an excellent tannins-acidity combination, and a long and elegant finish.