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. Analytical Control 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