Vinification: The grapes were hand-harvested, gently destemmed and crushed after being carefully sorted at the winery. Fermentation took place in small opentop tanks (lagares), with controlled temperature. The cap of skins were gently punched down dailly to extract a rich color and soft tannins. 50% of the wine was transferred to french oak barrels to age for 12 months and enhance the complexity of the blend.
Tasting notes: This wine as a great balance between fresh red and black fruit, violet aromas from Touriga Nacional and an extra complexity given by the presence of oak. The palate is juicy, full bodied and persistent.