Varieties
Aragonez and Trincadeira

Analytical Data
Alcohol (%) – 14,5
Total acidity (g/l) – 5,1
pH – 3,70
Total sugars (g/l) – 3,2

Vinification
Made from carefully picked and selected Aragonez and Trincadeira varieties. The grapes come from vineyards over 25 years old, from selected plots, in years in which maturation occurs smoothly without exaggerated water stress, maintaining the aromatic and extract potential of the grape varieties. When the grapes reach their ideal ripeness, they are picked and transported to the winery, where the technological process begins with total destemming and light crushing. Fermentation in stainless steel vats with controlled temperature, prolonged post-fermentative maceration.
Aged for 18 months in wood (3,000 litre barrels), followed by bottle ageing in the cellars of the Cartuxa Convent. This wine did not undergo tartaric stabilisation.

Serving Temperature
16ºC to 18ºC

Winemaker
Pedro Baptista