The grapes are manually harvested and then they go throw a smashing process and a complete cleansing. It follows a period of 24 hours maceration before fermentation on 30ºC to increase the reaction of the grape enzymes that allow the extraction of colour and flavour components. Cultured yeasts are used to improve the alcoholic fermentation that occurs between 22ºC and 24ºC at least during 10 days. Malolactic fermentation is induced with temperature control.
Color: Dark red with anil
Bouquet: It reveals an extremely intense “bouquet” dominated by mature myrtle and by balsamic notes that are so characteristic in Foz do Távora vineyards. It has a well integrated wood that gives complexity when tasting.
Taste: It has a very elegant palate, full of structure, with round tannins. It has a long and persistent aftertaste.
Alcohol – 14% vol.
Total Acidity – 4,86 g/dm3 (tartaric acid)
Volatile Acidity – 0,43 g/dm3 (acetic acid)
pH – 3,7
Extract– 30,7 g/dm3