Castes:
Alfrocheiro, Cabernet Sauvignon, Syrah.

Winemaking:
The vinification of the different grape varieties takes place separately, being the lot made later. The grapes are mechanically harvested at night and after 3 days of pre-fermentation maceration, the alcoholic fermentation takes place in stainless steel tanks at 24ºC. The pasta is pressed in a hydraulic press and the malolactic fermentation is made in French oak barrels, where it stems 8/10 months.

Test results:
With an intense garnet color, it has a complex aroma to ripe black fruits, spices and vanilla.
In the mouth has good volume, the tannins are elegant and ends long.

Serve at 16ºC with elaborate meats, oven dishes and cured cheeses.

Winemakers:
Diogo Campilho / Pedro Pinhão