Seasoned South Mediterranean, influenced by Tagus river
Made from the finest grapes from an old Castelão vineyard, it fermented with indigenous yeasts in maceration for 3 days and finished the fermentation in stainless steel vats without contact with the masses. The aging took place in small clay amphorae (140 liters each) for 12 months.
Very elegant in taste, in a surrounding set with silky tannins and surprisingly persistent.
17 - 18ºC
Ideal as an aperitif or to accompany cooked fish and white meat dishes.