VINHA MARIA LISBOA RED

VARIETIES	VINIFICATION	MATURATION
50% Aragonês, 50% Castelão	Crush with total destemming, alcoholic fermentation at 26°C and prolonged skin maceration	6 months in French oak barrels and 2 months in bottle

AROMAS	TASTE	GASTRONOMY
Intense in ripe red fruits	Soft, harmonious, elegant and with silky tanins	Roasted in the oven fish, white meat roasted, stewed or roasted red meats and soft cheeses. Drink at 18ºC

ENOLOGIST
Osvaldo Amado

VARIETIES	VINIFICATION
50% Aragonês, 50% Castelão	Crush with total destemming, alcoholic fermentation at 26°C and prolonged skin maceration

MATURATION	AROMAS
6 months in French oak barrels and 2 months in bottle	Intense in ripe red fruits

TASTE	GASTRONOMY
Soft, harmonious, elegant and with silky tanins	Roasted in the oven fish, white meat roasted, stewed or roasted red meats and soft cheeses. Drink at 18ºC

ENOLOGIST
Osvaldo Amado

VARIETIES