An annual challenge for the winemakers to find 4 grape varieties from that harvest which, combined, show a complex and well balanced wine, with distinctive character and flavour.
Integrated Production (certified)
A damp winter followed by a mild summer with high diurnal temperature variations, allowing for a long, even maturation, with good fruit intensity and balancing acidity.
Schist origin, clay-loam structure.
AVERAGE AGE OF VINES
Temperature controlled fermentation (22ºC – 25ºC) in small stainless steel tanks with robotic plunging and also in rotary fermentation tanks.
Aged for 6 months between stainless steel tanks and in French and American oak barrels, followed by a further 6 months in bottle before market release.
David Baverstock and Luís Patrão
Clear deep ruby colour.
Exuberant red berry fruit aromatics of Touriga Franca with mocha notes from Syrah.
Dense and compact palate, with bright fruit and integrated toasty oak. Well structured with a long finish.