Winery: Quinta dos Roques
Grapes: Alfrocheiro, Jaen, Tinta Roriz and Touriga Nacional.
Winemaking/Vinification: Pressing of the grapes with total desteming , followed by fermentation in stainless steel vats with selected yeasts at a temperature of 28-30ºC. Maceration period of 13 days with soft "reassemblages".
Ageing: French oak barrels of 225 L for 10 months.
Aroma: Intense fruit bouquet reminding wild black currants and pine leaves, with vanilla notes given by the oak.
Tasting Notes: Ruby colour, brilliant.On the palate it is very generous with the astringence characteristic of its youth.
Food pairing: Meat dishes, especially to accompany grilled meats.