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Grape Varieties: Pinot Noir
Tasting Notes: Open red color, shallow but bright. Good freshness and aromatic intensity marked by floral notes, fresh red fruits and light spice. Lively acidity, light body, but well structured and vibrant on the palate, with young red fruit dominating the tasting and its long finish.
Vinification: Manual harvest. Partial destemming (20% of whole bunches). Cold maceration for 2 days. Fermentation with tanning for 3 days. At the end of these 3 days, the must is pressed and fermentation ends in used barrels. Aging in barrels for 5 months.
Gastronomy: International food and cheeses.
Enology: Diogo Lopes and Anselmo Mendes.
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