100% Touriga Nacional.
Grapes crushed with total destemming, soft pneumatic pressing, only being used the free running juice. Natural static clarification and fermentation at 18ºC. Classic method.
At least 24 months in wine cellar and 3 months in bottle.
Complex and distinct, being predominant in red fruits jelley, biscuits and toasted bread.
Fruity with plenty of crunchy mousse, has irreverent acidity that gives elegance, persistence and originality.
As an appetizer, not very spicy dishes based on fish and white meat and desertes, or in leisure times. Drink at 8ºC.