Calcário do Principal Red
Grape varieties: Touriga Nacional (50%), Cabernet Sauvignon (20%), Merlot (30%).
Vinification: Manual harvesting, selection, destemming and crushing, followed by transfer to temperature-controlled stainless steel vats, where alcoholic and malolactic fermentation takes place. Maceration for about 20 days.
Aging: 24 to 30 months in used 225-litre French oak barrels, followed by 6 years in the bottle.
Colour: Ruby.
Aroma: Aroma of black fruit, cedar, leather and graphite.
Flavour: Full-bodied, with firm but polished tannins. Vibrant acidity, plus a very long, mineral finish.
Serve: 16 to 18⁰
Consumption: Immediate.
Harmonisation: Roast meat or fish, goat, roast beef and matured meats.
