Description

Tasting Note: Garnet color, aroma dominated by notes of wild fruits, characteristic of the Baga variety. In the mouth it has good acidity, has a great structure with good quality tannins, soft, full-bodied. It should be consumed in moderation, at a temperature of 18º.

Gastronomy: Ideal to accompany red meats, chanfana, strong and well-seasoned Portuguese dishes and strong cheeses.

Winemaking: Crushing with partial destemming and cooling of the grapes in the cellar in small open presses, where skin maceration begins and then fermentation, without the addition of enzymes and yeasts. The treading is done manually with wood pulp to increase the extraction of the wine’s characteristics from the variety.

Aging: After fermentation in small open wine presses, the wine is transferred to cement vats and stainless steel tanks, where it is aged until January of the year, when it is cleaned and transferred to 4,000-liter barrels of aged national oak, where it ages for 12 months.