GRAPES:
Touriga Naciona l, Alican te Bou sche t, Tin ta Roriz, Syrah and Trincadeira

VINIFI CATION:
Disintegration, and smashing, prolonged maceration for 5 days with control of fermentation temperatures at about 26 ° C.

INTERNSHIP:
4 months in French oak barrels

TEST RESULTS
ASPECT: Clear
COLOR: Charged Grenade
AROMA: Very mature red fruits and wood to complex
TASTE: Fruity, soft and balanced with very present wood

RELATIONSHIP WITH GASTRONOMI A:
Great to accompany strong and intense dishes, especially meats and cheeses. It should be served at meal times from 16º to 18ºC.

ENOLOGY:
Eng. Pedro Gil