Varieties
Trincadeira and Aragonêz

Type of Soil
Granite

Analytical Data
Alcohol (%) – 14
Total acidity (g/l) – 5,2
pH – 3,69
Total sugars (g/l) – 0,7

Vinification
Produced from carefully picked and selected Trincadeira and Aragonez varieties. The grapes come from selected plots of vines over 30 years old, in which maturation occurs smoothly, without exaggerated water stress, maintaining the aromatic and extract potential of the varieties. When they reach their ideal ripeness, the grapes are harvested and transported to the winery, where the technological process begins, with total destemming, careful optical selection and light crushing. Fermentation takes place in French oak vats with controlled temperature, followed by a long post-fermentative maceration. Aged for 18 months in French oak barrels, followed by bottle ageing in the cellars of Cartuxa Monastery. This wine did not undergo tartaric stabilisation.

Serving Temperature
16ºC to 18ºC

Winemaker
Pedro Baptista