VINEYARD

GRAPE VARIETIES: Touriga Nacional, Touriga Franca, Tinta Roriz, and Tinta Amarela

OENOLOGY

VINIFICATION: Selection of grapes during harvest and transportation in perforated PVC boxes for better grape ventilation, directly to the winery. Vinification involves crushing and total destemming. Fermentation in open lagares (traditional stone tanks) with controlled temperature and traditional foot treading. Malolactic fermentation in stainless steel tanks and aging for 12 months in second-year French oak barrels.

ENOLOGIST: Rui Rua Pinto

Chemical Analysis

14.0% Vol Total acidity: 4.9 g/L

Tasting Notes

This wine comes from traditional vineyards where the predominant grape varieties are those indicated on the label, with many other red grape varieties scattered throughout the plot that are rarely found in the region. Notable are the earthy notes and stone fruit aromas. Creamy, textured, deep, with fine tannins, perfect acidity, an austere and long finish.

VINEYARD

GRAPE VARIETIES: Touriga Nacional

OENOLOGY

This single-varietal Touriga Nacional wine requires careful selection of the best Touriga Nacional grapes, all handpicked. The grapes are transported in perforated PVC boxes to ensure proper ventilation. They are then destemmed and transferred to open lagares, where temperature-controlled, slow fermentation takes place. Malolactic fermentation occurs in stainless steel, followed by 12 months of aging in French oak barrels.

ENOLOGIST: Rui Rua Pinto

Chemical Analysis

13.5% Vol Total acidity: 4.9 g/L

Tasting Notes

It presents a deep red–purple color, with a distinctive aroma characteristic of the Touriga Nacional grape. On the palate, its floral and bergamot notes, enhanced by the barrel’s spice, create perfect balance and harmony. It is a full-bodied wine, with a concentrated and intensely complex bouquet, featuring noble tannins that lend themselves beautifully to aging.