40% Aragonez, 30% Trincadeira, 20% Alicante Bouschet, 10% Touriga Nacional

Crush with total destemming, fermentation at 26°C, long skin maceration.

6 months in barrels and 2 months minimum in bottle.

Intense in red fruits, forest fruits nuances and dried fruits.

Fruity, soft, elegant and harmonious.

Ideal with fish dishes moderate cooking, white meat, stewed or roasted red meats and soft cheeses. Drink at 18ºC.

Osvaldo Amado