Fresh grapes at their ideal point of maturation, hand-picked into 20 kg boxes, are transported to the cellar where they were subjected to a careful manual selection, destemmed and crushed by foot in a granite mill, where they fermented using indigenous yeasts. At the end of fermentation, the wine was transferred to French oak barrels where it aged for 16 months.
17/20 pts Revista de Vinhos
Enjoy intensely flavored dishes such as red meats, game, wood-fired roasts and cheeses. Serve at 17-18ºC