CALDAS

Varieties: Aragonês (40%), Trincadeira (30%) and Alicante Bouschet (30%).

Identity: Express the Alentejo through a wine. Elaborated from typical Alentejo grape varieties, the oenological intervention is practically nil, extolling the true aromas and flavors of the region.

Tasting Notes: Concentrated violet color. Intense nose to black fruits with notes of dried grass. Full, full-bodied, rich, greedy attack with toffee notes and the finish of the mouth revealing firm, round tannins.

Gastronomy and service: Serve at 16ºC with grilled and seasoned red meats.

Alcohol: 14.5% Vol.

Denomination: Vinho Regional Alentejano – Reserva

Viticulture: Agriculture is sustainable, production is controlled and quality improved by the removal of secondary branches, and pruning of bunches.

Vinification and Aging: After sorting and destemming the grapes are transported by gravity to small vats and ferment at 27ºC only with indigenous yeasts. Post-fermentative maceration of 15-20 days. 50% of the wine is aged in second and third year French oak barrels for 9 months