Quinta do Sobral de Santar Vineyard da Neta Red

Hand-harvested in 18kg boxes, with careful selection of the best grapes in the vineyard. The grapes were fully destemmed into small stainless steel tanks, where they macerated for 24 hours at low temperature before alcoholic fermentation began, using indigenous yeasts and controlled temperature. Alcoholic fermentation took place in granite lagares (traditional stone troughs). After fermentation, it was transferred to second-year French oak barrels, where it remained for 12 months, completing malolactic fermentation.

It presents a fine and harmonious aroma, full of mineral and wild berry notes, with subtle smoky undertones. Delicate tannins, with the fruit present. Long and elegant finish.