An indigenous Portuguese variety from the Dão region.
Growing Conditions
This variety with a high oenological potential, falls within an integrated protection program where the application of herbicides is forbidden. Grape-picking is done by hand, caste by caste, when the ideal point of ripeness is reached, normally between the second fortnight of September and the first fortnight of October.
Vertical cane with 2 fixed wires and 2 moveable wires, a density of 6060 plants pruned in double guyot.
Exposure: North/South
Soil: Sandy with granite base
Harvest
The harvest is collected in small 10kg boxes.
Yield: 30 hl hectare
Winemaking
These wines are obtained after fermentation at a controlled temperature in order to preserve all their aromatic elegance, in big wooden barrels and stainless steel tanks, for 20 days. The wine is made by malolactic fermentation in barrels of French oak and has a subsequent maturing period of 18 months in order to potentiate its structure and complexity.
Aging
French oak for q8 months
Nose
Deep, dense complex nose. Mature fruits and balsamico.
Palate
In the mouth it is a full bodied and powerfull wine, balanced andwith a great personality.