50% Aragonez, 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.
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.