TERROIR
Clay soils
VARIETIES
Pinot Noir
VINIFICATION
Manual harvest for boxes of 18kgs, with the grapes carefully selected and gently destemmed in their entirety. Skin maceration in lagar for 48 hours at 10º and alcoholic fermentation at a controlled temperature of 22º for 15 days, followed by post-fermentative maceration for 6 days. After exhaustion and pressing, malolactic fermentation takes place in stainless steel vats, followed by a 12-month ageing in French oak barrels and 6 months in the bottle.
CHARACTERISTICS
Forest aroma, with notes of red fruits such as sour cherry and cherry. It also has an earthy note coming from the granite soil of the terroir. On the palate, with firm and elegant tannins, it presents red fruit, pine and resin, followed by an Atlantic acidity typical of the Colares region and a long and persistent finish
ALCOHOOL CONTENT
12%
RECOMMENDED RETAIL PRICE
25,00€
REGULAR SALES OUTLETS
Lisbon – El Corte Ingles (supermarket and gourmet) and Garrafeira Estado D’Alma
Sintra – Botica Saloia and Mercearia d’ Aldeia (Janas)
