Beyra Wine Cellar Red Wine

Intense and concentrated aroma, great complexity, grapes from low-yield plots, combined with the maximum expression of purity from fermentation with indigenous yeasts and alcoholic fermentation in cement vats with malolactic fermentation in used barrels. Impactful, an explosion of licorice, black fruits, and spices, in harmony with very subtle barrel notes. On the palate, very structured with voluminous tannins, suggesting great longevity in the bottle.

Winemaking:
Grapes originating from old vines in Vermiosa, planted in clay-schist soils on the Beira Interior plateau in the Douro River basin, within the Douro International Natural Park, at an altitude above 800 meters. Grapes harvested by hand, received with partial destemming and immediate crushing. Natural fermentation with indigenous yeasts in cement vats without temperature control, followed by malolactic fermentation in barrels. Aged for 18 months in French oak barrels, followed by 36 months of bottle aging.