Winery: Casa Santos Lima
Winemaking/Vinification: Pressing after total destemming. Fermentation 10.000 litres vats, with pumping over system and temperature control at 28º-30º Celsius. Skin contact maceration and cap (submerged) for 28 days.
Ageing: Four to six months ageing in oak barrels.
Aroma: With blackcurrant and black berries aromas and some spiciness.
Tasting Notes: Having benefited from oak ageing, some sweet flavours are shown during tasting. This is a rich wine with a very soft and silky texture, rounded tannins and medium body.
Food pairing: Roast beef and green vegetables, lamb chops and gratin dauphinois.