Harvest: Region: Alentejo Classification: Vinho Regional Alentejano Type: Red Grape Varieties: Touriga Nacional, Cabernet Sauvignon, Aragonez (Tempranillo), Petit Verdot and Shiraz. Winemaking Process: Grapes are hand-picked. Musts are ‘cold-soaked’ for up to 2 days prior to fermentation. Inoculation with selected yeasts. Prolonged fermentation and maceration in stainless steel tanks. Aged 18 months in new French oak barriques. Tasting Notes: It is our best wine so far. Very good tannins, aged 18 months in new French barrels. A blend of Touriga Nacional, Cabernet Sauvignon, Aragonez (Tempranillo), Petit Verdot and Shiraz. Spicy, fruity, hints of cherry, dark berries and chocolate. Very concentrated and serious wine that will go fantastically well with beef, any type of roast, game or Mediterranean dishes. Best when decanted and served at 18ºC/64ºF.