Trincadeira, Aragonez and Syrah grapes were carefully monitored to promote optimum ripeness of color, fruit flavors and tannins. After crushing and destemming the must was cold soaked for 48 hours. The wine fermented at 21°C for 5 days then was drained and pressed.
Blend: 45% Trincadeira, 45% Aragonez, 10% Syrah