Produced from the grapes Syrah (80%) and Cabernet Sauvignon (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 12 months stage in the bottle. Intense violet colour, fresh aroma rich in blackberries, smooth and very persistent taste. Meat dishes and cheese. Serve at 16ºC. Analytical Control Alcohol Vol. (%) 14 Total Acidity (g/L) 4.62 Volatile Acidity (g/L) 0.49 Density at 20ºC (g/L) 0.9946 Total Dry Extract (mg/L) 35.2 Total Sulfur Dioxide (mg/L) 32 Free Sulfur Dioxide (mg/L) 26 Residual Sugars (g/L) 0.8 pH (20 to 25ºC) 3.84