Red fruits aroma, well defined with the wood, developing to aromas of dry fruits and spices. Soft in the mouth, with good structure and tannins.
Oenologist Jaime Quendera
Vineyards in Fernando Pó, Palmela on sand and sandy stone pozolitic soil in continental mediterranean climate. Fermentation in stainless steel, temperature controlled vats, with extended maceration. Matured for 6 to 8 months in French and American oak.
Recommended storage time is 7 years. Serve with meat, salt-cod and cheeses.
