ALCOHOL | 14.5%

 Grape varieties
 National Touriga

 VINIFICATION
 Mechanical harvest at night. Total destemming. Cold pre-fermentation maceration for 48 hours. Fermentation at controlled temperature (22ºC -28ºC) in stainless steel vats. Post-fermentation maceration for 5 to 10 days. Malolactic fermentation in stainless steel vats and French oak vats.

 BREEDING
 9 months in French oak barrels

 TASTING NOTES

 COLOR
 Ruby color with purple highlights.

 AROMA
 Complex aroma of wild fruits, white flowers and truffles well integrated with notes of chocolate and toast.

 MOUTH
 Round, rich and voluminous. Balanced acidity and fine tannins. Long and complex finish.

 ACCOMPANIMENTS
 Mediterranean cuisine in general, pasta, lamb, game and soft cheeses.