Aragonês (40%), Alicante Bouschet (30%), Trincadeira (20%) and Castelão (10%).
A wine that expresses the singular character of the Alentejo region through a blend of three traditional varieties growing in top vineyard sites and hand-made with minimal intervention in the winery.
Deep ruby-violet, with a generous aroma of warm red fruits, discreet notes of toast and spice and a refreshing touch of eucalyptus. Mouth- -filling, ripe and refreshing. Serve at 16ºC wih well flavoured grilled red meats.
Grapes develop and mature in the hot and dry Mediterranean climate of the southern Portuguese plateau. The cool nights serve to retain the acidity. Soils are infertile rocky schists, producing naturally low yields of concentrated, healthy fruit.
Production follows a protocol of sustainable agriculture and yield is controlled and quality improved by hard pruning, removal of secondary shoots, and bunch thinning. At optimum maturity the grapes are handpicked in small boxes permitting the quality-control steps of bunch selection in the vineyard and on the sorting table.
After sorting and crushing the grapes are conveyed by gravity into small vats and fermented at 27ºC by nly indigenous yeast. Post fermentation maceration lasts for 15 days. 50% of the wine is matured in second and third year French oak barrels for 12 months.