In the mouth, it is intense, fleshy and mouth-filling, offering up fruity sensations, with a silky mouth feel and balanced acidity.
Made using Tinta Fina grapes from over 35 year old vines, the grapes are harvested by hand. The wine is fermented on its skins for a period of 21 days at a controlled temperature of 23ºC and then put into American and French oak barrels for 4 months.
Recommended Serving Temperature: 18ºC
Capon and Poularde, Grilled Pork, Deer, Quail and partridge, Rabbit and hare, Grilled Lamb, Cured meats, Sirloin, Sirloin Steak, Stews and meat sauce, wild boar, Ham, Duck, Pig's trotters, Pizza, Grilled Chicken, Roast chicke...
Intense Bigarreau cherry red, brilliant and clear with a violet robe.
In the nose it is very complex and filling. Aromatic fruit aromas – fresh red berries – and liquorice complement each other. There are also touches of vanilla and spice. Lingering finish.
In the mouth it is smooth, well structured and offers a pleasant balance between the fruit and the barrel.Tech. specs
Density = 0.9933
Alcohol Content = 14.05 % vol.
Total Acidity = 5.0 g/l
Total Volatile Acidity = 0.68 g/l
Free Sulphur Dioxide = 21 mg/l
Total Sulphur Dioxide = 65 mg/l
Reducing Sugars = 2.2 g/l