Grapes Castelão, Touriga Franca, Cabernet Sauvignon, Syrah
Region Vinho Regional Lisboa, Portugal
Viticulture Density of 4.200 Plants/ha. Clay and limestone soils
Harvest End of August until the middle of October
Vinification Pressing after total destemming. Fermentation in 26, 500 litres vats, with programmable pumping over system and temperature control at 28-30° C. Skin contact maceration and (submerged) cap for 28 days. Four months of ageing in oak barrels
Tasting Notes With an intense aroma, this wine presents red ripe fruits and cinnamon notes. Well balanced and with smooth tannins, in the mount it shows a light and long persistency. With wooden notes it has a complex finish.
Food Pairing Red meat dishes: stews, steaks, roasts. Combinations of red and white meats and fruit (lamb with apricot, duck with prunes, chicken with orange zest).