Varieties: Aragonês (40%), Alicante Bouschet (30%), Trincadeira (20%) and Castelão (10%).
Identity: A wine that expresses the singular character of the Alentejo region through a blend of three traditional varieties growing in top vineyard sites and hand-made with minimal inter- vention in the winery.
Denomination: Vinho Regional Alentejano
Viticulture: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.
Vinification: After sorting and crushing the grapes are conveyed by gravity into small vats and fermented at 27oC by nly indigenous yeast. Post fermentation maceration lasts for 15 days. 50% of the wine is matured in second and third year French oak barrels for 9 months.