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2016 vintage was marked by atypical weather. A warm and dry winter preceded a cold, wet spring. Summer was hot and dry, allowing for undisturbed ripening.
A blend of Aragonez (Tempranillo), Alicante Bouschet, Trincadeira and Touriga Nacional fermented and matured in raw clay amphorae. 14 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.
Red berry fruit aromas, with a touch of raspberry, gamey and savoury notes. Soft but intense, juicy fruit on the palate, and a fresh, elegant finish.
Appellation: Vinho Regional Alentejano
Varieties: 50% Aragonez, 15% Syrah, 15% Touriga Nacional, 10% Alicante Bouschet,10% Trincadeira
Sustainable Viticulture: Integrated Protection
Total Acids: 5.10
Final pH: 3.60
Total Sugar: 0.6
Aged in Clay Amphora
Grown, produced and bottled on the family estate.
Available in bottles of 75 cl