Grape Varieties: Moreto, Trincadeira, Aragonez, among others.
Tasting Notes: Color: Bright Red. Aroma: Strong primary fruit with some earthy notes, iodine and eucapiptus notes from the amphora. Palate: Great texture, fine tannins, soft and pleasant.
Vinification: Hand Harvested. Fermented in Amphora with indigenous yeasts. Long contact with skins (around 60 days). Malolatic under skins.
Ageing: 3 months in small amphoras sur lies.
Gastronomy: Mediterranean food, soft cheese and tradicional Alentejo sausages.
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