Produced from the grapes Touriga Nacional (60%) and Cabernet Sauvignon (40%), created in our vineyards in
Aveiras de Cima, Tejo Region, Portugal.
Stainless steel vat with skin maceration from 6 to 8 days with controlled temperature between 26 and 28ºC.
Minimum of 6 months stage in the bottle.
Intense violet colour, fresh aroma rich in blackberries, smooth and very persistent taste.
Meat dishes and cheese. Serve at 16ºC.
Alcohol Vol. (%) 14.25
Total Acidity (g/L) 4.71
Volatile Acidity (g/L) 0.45
Density at 20ºC (g/L) 0.9937
Total Dry Extract (mg/L) 35.7
Total Sulfur Dioxide (mg/L) 69
Free Sulfur Dioxide (mg/L) 43
Residual Sugars (g/L) <0.6
pH (20 to 25ºC) 3.65