50% Aragonez, 30% Touriga Nacional, 20% Alfrocheiro.
Crush with total destemming, alcoholic fermentation at 26ºC and prolonged skin maceration.
6 months on French oak barrels.
Intense notes of red fruits jam, spices and toasted notes.
Complex, well-structured, elegant, harmonious and soft tannins.
Serve with stewed or grilled red meat, oven-baked fish, pasta, game meat and well-structured cheese. Drink at 18ºC.