Varieties
Aragonez and Trincadeira

Type of Soil
Granite

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

Vinification
Produced from the carefully harvested and selected Aragonez and Trincadeira varieties. The grapes come from selected vineyards with more than 25 years old, in which maturation occurs smoothly without exaggerated water stress, maintaining the aromatic and extract potential of the grape varieties. When the grapes reach the ideal ripeness, they are picked and transported to the winery, where the technological process begins with total destemming and slight crushing, fermentation in French oak vats with controlled temperature, prolonged post-fermentative maceration. It ages for 18 months in French oak 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