Tinta Roriz, Touriga Franca and Touriga Nacional
Grapes picked by hand in small boxes. De-stemming, 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