Red wine of rich ruby color with aromas of ripe red fruits and spices. It has the characteristic dry and warm profile of the Alentejo region, balanced acidity for freshness and a velvety texture.
Tasting Notes
Wine rich ruby color with aromas of ripe red fruits and spices. Dry and warm profile of the Alentejo region, balanced acidity, velvet texture. Tannins are soft, well integrated with oak, the finish is long, structural and expressive.
Vineyards
Located in the Alentejo region, in Mora, Evora. The soils are predominantly clay and limestone. Vineyards on a low plain with a mild southern declination, which provides good exposure to the sun.
Production Method
The wine is aged for 9 months in French oak barrels to achieve depth of aroma and integration of tannins.
Hand harvest, careful selection of the best berries. Complete separation of ridges, soft maceration 24 hours at low temperature. Alcoholic fermentation with selected yeast at controlled temperature for 15 days. After fermentation - exposure in barrels.
Food Pairing
Perfect for red meat dishes, game, baked vegetables, as well as soft and semi-hard cheeses. Recommended serving temperature: 16–18 °C.
Wine is not just a drink — it is a whole experience. Its taste is influenced by serving temperature, the glass, aeration, and even how you take your first sip.
The right serving temperature is one of the key factors. Red wines 14–18°C, white wines 8–12°C, sparkling wines 6–8°C.
The best choice is a tulip-shaped glass (350–450 ml) with a narrowed top. Always hold the glass by the stem to avoid warming the wine.
Helps open up aromas and flavours. Red wines — 15–40 min before serving, whites and sparkling wines are served immediately after opening.
Quick tip: gently swirl the wine in the glassFirst sip — small, spread the wine across your palate.
Second sip — assess the balance of sweetness and acidity, fruity and spicy notes.
Before sipping, inhale the wine aroma without swirling, then gently swirl and inhale again. Note fruity, spicy, floral and woody notes.
Reds — meat, pasta, cheese
Whites — fish, seafood, poultry
Sparkling — appetizers to desserts.
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