Estremoz / Alentejo / Portugal
Alentejo Regional Wine
Syrah (65%) and Touriga Nacional (35%).
The grapes are selected on the filtering table, destalked, and then the cold maceration process takes place. The fermentation is carried out in controlled temperature and foot-crushing wine presses.
Upon finishing the malolactic fermentation, the wine is matured for 12 months in barrels and in the 2nd and 3rd years in French and American oak barrels. After bottling, the wine rests in the bottle for 9 months in the cellar. To preserve all its qualities this wine was not stabilised, and may create deposits naturally.
Clear, deep garnet wine, with ripe black plum aroma and floral violet, cocoa and black pepper hints. Well structured, with balanced acidity and tannins and a lasting finish.
Between 7 and 10 years, if stored in a cool and dark place with the bottle lying down.
Luís Mira & Tiago Garcia