Region: Alentejo BIO
Winery: Casa Relvas
Grapes: Trincadeira, Moreto and Aragonez
Winemaking/Vinification: Manual harvest. Fermentation in carved wood with indigenous yeasts. Skin maceration for about 60 days. Malolactic fermentation in contact with film.
Ageing: 3 months in “talhas de barro" on dregs.
Colour: Bright red.
Tasting Notes: Good texture, fine tannins, delicate and pleasant.
Aroma: Primary aromas with some earthy notes. Iodized with resin notes from the carving.
Food pairing: Mediterranean food in general, medium-aged cheeses and sausages.