Winery: Alves de Sousa
Grapes: Tinta Amarela, Sousão, Touriga Franca, Touriga Nacional and others (20 indigenous grapes field-blend)
Region: Douro e Porto
Food pairing: Rich red meats, game and cheeses
Winemaking/Vinification: Total destemming. 10 days fermentation with temperature control + 8 days maceration.
Ageing: 18 months in new French and Portuguese oak.
Reviews and Awards: Producer of the year in Portugal in 2006 and 1999 (Portuguese Wine Magazine); 2004 – 95 Pts (Robert Parker); 1st in the tasting “Douro Top Reds” with 18.5 (Rev.Vinhos); Best Red Wine of the Year (voted by 13245 visitors of “Essência do Vinho”); 2005 - 94 Pts (Robert Parker) and Best Portug.wine of the Year (273 tasted); Award “Best Portuguese Reds” (Guide Wines of Portugal, J.P.Martins); 2007 - 18.5 pts Wine Magazine; 18 pts Jancis Robinson; “Superb red. I’ve never tasted a better Portuguese red” (The Journal, UK); 2009 - 96 pts by Decanter magazine ; 96/94 pts (Robert Parker) ; 18 pts (Jancis Robinson) ; Award “Best Portuguese Reds” (Guide Wines of Portugal, J.P.Martins) ; Best Northern Portugal Red of the Year (Vivino's 2016 Wine Style Awards); 2011 – 95 pts (Robert Parker) ; 18 pts Revista de Vinhos (out of 20) ; Gold Medal (Challenge Internat.Vin)
Tasting Notes: Deep ruby colour. Deep flavour of eucalyptus, refined coffee and a tar hint, with black fruits on the back. It has an extraordinary tannin/ acidity back- bone, great for cellaring. Notes of cherries, dark plums and dark chocolate. Dense, complex but always very elegant. Very long finish.