Fermentation takes place in an eggshaped
concrete tank. The wine rests with its lees for 6
months. In this way, color and aromatic intensity are
obtained. At the same time, a naturally stabilization is
Alcoholic fermentation takes place for about 15 days in which it is over pumped. The wine is bottled after the alcoholic fermentation, without ocurring malolactic fermentation. A great freshness and sophistication are achieved in this way.
The attractive "wild" touch is also given by the fact that it is unfiltered, what keeps him with all the essential substances coming from the vineyard.
Vines aged 30 to 60 years old located at 700m altitude. Silty- sand soils with gravels, fresh subsoils that retain humidity. An essentially Atlantic Douro vineyard.
Cherry red with purple nuances. On the nose dominate red berries with mineral notes. On the palate its natural acidity, intensity and structure are highlighted.
A fresh wine, completely "free" and with a "nervous" aftertaste.
Its wild essence perfectly matches with intense-tasting fish such as sardines, game stews, duck and barbecues. Great with cured sheep cheese ,and with roasted peppers and aubergines. With spicy food like Indian or Asian food.