Tinta Roriz, Touriga Franca and Touriga Nacional
Grapes picked by hand in small boxes. Destemming, followed by crushing and pumping to stainless steel tank. Fermentation with controlled temperature, gentle pumping-overs, final maceration for one week. Malolactic fermentation in tank.
Alcohol: 13,5% ; Acidity: 5,2g/l ; pH: 3,63 ; Residual Sugar: 0,3g/l