Hand harvest. Total Destemming. Maceration before fermentation during 48h. Fermentation with controlled temperature (22ºC-28ºC) in stainless steel vats. Maceration after fermentation between 5 and 10 days. Malolatic Fermentation in stainless still vats with oak staves.
2016 was a very dry year in Alentejo. First rains arrived during the months of October, to December. The summer time was very dry but not so warm which had allowed to a long ripening. The result of this were very nice vintage for Whites and Roses in Alentejo, the wines are very rich in aroma with very fresh and delicate acidity. For the reds the wines show really deep color, great aromatic intensity and very balanced tannins and acidity.
Color: Deep ruby hue with violet hints
Aroma: Complex aroma of wood fruits and white flowers with chocolate and coconut notes
Palate: Spicy, nice concentration of smooth tanins, very presistent