Traditionally made, this varietal Vinhao will shock your senses. The prettiness of the fruity and floral aromatics is backed up by a very stern and serious wine on the palate. Made using a method called 'curtimenta', where the fermentation takes place with the skins and pulp included, so the colour and structure extracted is not to be taken lightly - literally! This makes for a fantastic option for food pairing, the tannins pairing incredibly well with robustly flavoured foods like steak and chilli con carne.