Churchill's Gricha Tinto

 Cocoa, macerated black fruit, earth, pepper. Dense and concentrated, with high acidity to give freshness, firm tannins, very spicy, rich and austere end.

Vinification:
The grapes arrived at the cellar in 20kg boxes and were refrigerated at night. After a selection process, the grapes were crushed and then a pre-fermentation maceration in the cold. The must is then transferred to a robotic fermentation process. During the process it is transferred to 500 liters hooves where fermentation will end. 12 -month internship in new barrels of 500 liters of French oak.

Criticism and awards:
. 89 points Robert Parker;
. 17.5 points wines magazine;
. 17.5 points Wine large choices;
. 16 points Jancis Robinson.