Description

Tasting Note: Garnet color, aroma dominated by notes of wild fruits, characteristic of the Baga grape In the mouth it has good acidity, has a great structure with good quality tannins, soft, full-bodied. Its consumption must be moderate, at a temperature of 18º.

Gastronomy: Ideal with red meats, chanfana, strong and spicy dishes from Portuguese cuisine and strong cheeses.

Winemaking: Crushing with partial destemming and cooling the grapes in the cellar in small open presses, where skin maceration begins and then fermentation, without the addition of enzymes and yeast.
Pisa it is made manually with wood masses to increase the extraction of the wine characteristics of the variety.

Ageing: After fermentation in small open presses, the wine passes to cement tanks and stainless steel tanks, where it rests until January next year, when it is cleaned and transferred to vats. of 4,000 liters of nationalized oak, where it aged for 12 months.