Varieties
Trincadeira and Aragonez

Type of Soil
Granite

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

Vinification
Produced using carefully picked and selected Trincadeira and Aragonez 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 slight crushing, fermentation in stainless steel vats with controlled temperature, prolonged post-fermentative maceration. It is followed by 18 months ageing in wood (3.000 litres barrels) and 24 months in bottle in the cellars of the Cartuxa Convent. This wine did not undergo tartaric stabilisation.

Serving Temperature
17ºC to 18ºC

Winemaker
Pedro Baptista