Description
Vinification: Destemming and crushing; 12 hours of pre-fermentative maceration at 34ºC to maximize the work of the endogenous enzymes, use of selected yeasts; fermentation for a minimum of 10 days with temperature control (22-24 ° C). Malolactic fermentation was carried out in French oak barrels. Total stage time in barrel – 12 months.
Deep red color with indigo reflections. A very intense and powerful but fresh aroma, dominated by bergamot oil so characteristic of the Touriga Nacional, balanced with notes of berries – such as blueberry and blackberry – and very well integrated wood of high quality. Mouth: Extraordinarily elegant, with lots of volumes, fresh and very well balanced. Exceptionally long end of the mouth where floral and fruit notes of the forest return.
Serve with: Dishes of elaborate and sophisticated cuisine. Intense cheeses. Consume at 16-18ºC.
