Type: Red
Alcohol: 14.5%
Grapes: 25 barrels of Touriga Nacional; 2 barrels of Touriga Franca.
Winemaking:
Reception for manual choice of carpet. Stemming and crushing; 12 hours of pre-fermentation maceration at 34 ° C to maximize the work of endogenous enzymes, using selected yeasts; fermentation for a minimum of 10 days with temperature control. Malolactic fermentation in new French oak barrels Allier fine grain with 36 months of air to dry and medium toast +.
Winemakers: Eng. João Silva e Sousa, Eng. Francisco Batista Simões.
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