Winemaking:
Fermentation in French oak vat, ageing for 8 months in 400 litre French oak barrels.
 
Grape Varieties:
Touriga Nacional
Tasting Notes:
Aromas of violets and red berries at the touch of the wood where he apprenticed. In the mouth is fresh, elegant and sophisticated.
Store and Serve Advices:
Storage Lying down at a temperature of 15°C. Serve at a temperature of 16°C to 18ºC.
Food Pairing:
The structure of this wine should be accompanied such as "Polvo à Lagareiro" – Octopus tentacles in baked potatoes with olive-oil and garlic. Pork bread-soup. Alentejo chick-pea stew with spearmint.