Andreza Touriga Nacional + Touriga Franca

Vinification:

Cashier of 22 kg. Development and crushing, 12h pre-fermentary premons to 34ºC to maximize the work of enzymes, use of selected yeasts, alcoholic fermentation with temperature control (22-24ºC). Internship: 1/3 of wine interned in new French oak barrels for 12 months.

Proof Note:

It presents a grenade red, floral in aroma such as the bergamot and the basil of Touriga Nacional, blueberry and black blackberry of Touriga Franca. In the mouth it is very elegant and structured. Persistent ending where ripe fruit notes return.