2022 Technical Specifications
Alcohol 12.5%
pH 3.69
Total Acidity 5.2 g/L
Grape Varieties 30% Touriga Franca; 30% Tinta Roriz; 30% Tinta Barroca; 10% Touriga Nacional
Classification Douro DOC
Region Douro
Soil Schist
Sites Grapes from the Cima Corgo sub-region
Fermentation Vessels Stainless-steel vats
Production Details The grapes were completely destemmed and then crushed. Fermentation proceeded in stainless-steel vats for approximately 10 days at a controlled 25°C. Source-vine elevation is given as 250–600 metres. Recommended serving temperature is 14–16°C. The English sheet reports reducing sugars below 0.6 g/dm³, while the linked Portuguese version labels the same below-0.6 g/dm³ figure as total sugars; the differing analytical labels are preserved rather than converted into a canonical residual-sugar value.
Tasting Notes Intense black-fruit aromas; French lavender and rock-rose; balsamic and menthol notes; red-berry and floral flavours; round tannins and a finish with good volume.
Food Pairing Red meat dishes