TERROIR
Sandy-loam and calcareous soils. South-facing vineyard. Situated just 2000 metres from the sea and exposed to strong northerly winds from Monchique.
WINEMAKING AND AGING
Hand-picked at night. Destemming and crushing, followed by cold maceration for 48 hours. Slow, temperature-controlled fermentation for 15 days. Very gentle crushing and pressing of the grape pulp.
Aged for 18 months in vats, followed by 12 months’ ageing in the bottle.
TASTING NOTES
– Nose: Refined and elegant with notes of black fruit and a hint of smokiness.
– Palate: An intense wine with good body and juiciness. Notes of plum, mocha, coffee and spices. Refined tannins and a long finish.
TECHNICAL INFORMATION
Alcohol Content: 14.00%
pH: 3.91
Total Acidity: 4.97 g/L
Residual Sugar: ≤0.60 g/L
Winemaking: João do Ó Marques