Dry farmed, sustainable/non-certified organic. Handpicked fruit, a majority of the lot is destemmed, although there is always whole cluster co-fermentation with particular lots. Stainless steel for 24 hours cold soak with 12 days skin soak. The wine is pressed then aged in French and Portuguese oak for 6 months and 6 months in the bottle before release.
Region: Dão, Portugal
Varietal:80% Jaén, 10% Tinta Roríz, 5% Alfrocheiro, 5% others (co-ferment)
Tasting Notes: Beautifully elegant yet crowd pleasing. Fruit complexity is in the forefront with black cherry and plum dominating the nose, with no apparent oak. It’s clean and fresh, with tart cherry and chocolate on the palate that’s rounded with creamy, almost kefir like weight on the finish.
Food Pairing: Delicious with poultry and pork dishes.