Produced from the grapes Touriga Nacional (50%), Castelão (30%) and Syrah (20%) created in our vineyards in Aveiras de Cima, Tejo Region, Portugal. Stainless steel vat with skin maceration from 6 to 8 days with controlled temperature between 26 and 28ºC. Six months stage in new French oak and a minimum of 3 months stage in the bottle. Intense violet colour, very complex fruity aroma with a pronounced vanila flavor and taste. Well balanced in the mouth, smooth and very persistent. Meat dishes and cheese. Serve at 16ºC. Analytical Control Alcohol Vol. (%) 13.74 Total Acidity (g/L) 5.00 Volatile Acidity (g/L) 0.51 Density at 20ºC (g/L) 0.9926 Total Dry Extract (mg/L) 31.0 Total Sulfur Dioxide (mg/L) 80 Free Sulfur Dioxide (mg/L) 48 Residual Sugars (g/L) <0.6 pH (20 to 25ºC) 3.58