Grape Varieties: Tinta Caiada, Castelão, Trincadeira, Aragonês
Soils: Predominantly deriving from eruptive rocks highlighting the Quartz Diorites, some hints of derivatives of Schist and a slight hint with soils deriving from Ranas.
Palate: Wine which is crystalline in appearance, ruby-coloured, an evolved aroma of jam and spices. In the mouth it is vigorous with smooth tannins which lend it a prolonged aftertaste. It stands out for its prominent regional characteristics.
Aging and Consumption: The bottles shall be laid down in a cool place (around 12ºC).
This wine can be drunk immediately or, if you prefer, you can let it age for 3 to 4 years.
Accompanies game and traditional Alentejan pork dishes.
It should be drunk at a temperature of 18ºC.