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Winter rainfall was plentiful, followed by an excellent summer growing season, mild for Alentejan standards. An early harvest with a rapid end, due to the early arrival of September rains.
A blend of Aragonez (Tempranillo), Syrah, Touriga Nacional and Trincadeira fermented and matured in raw clay amphorae. 12 months of maturation in amphorae allowed for the natural evaporation and subsequent concentration of the wine held within due to the porous properties of raw clay. This is a wine born from the fusion of minimal interventional ancient techniques and modern winemaking.
Complex aromas of red fruit, with earthy notes. The firm tannins are smooth from prolonged contact with the clay, and the finish is long and fresh.
Appellation: Vinho Regional Alentejano
Varieties: 45% Aragonez (Tempranillo), 30% Syrah, 15%, Touriga Nacional, 10% Trincadeira
Sustainable Viticulture: Integrated Protection
Total Acids: 5.30
Final pH: 3.57
Total Sugar: 0.8
Aged in Clay Amphora
Total production: 2.400 bottles (75 cl) - Grown, produced and bottled at the family estate.