Hand Harvested. Fermented in Amphora with indigenous yeasts. Long contact with
skins (around 60 days). Malolatic under skins.
Strong primary fruit with some earthy notes, iodine and eucaliptus notes from the amphora.
Great texture, fine tannins, soft and pleasant
2020 was a difficult year in Alentejo. Winter was cold and rainy and Spring was very rainy with a lot of mildew pressure. The Summer was hot and dry however, the soils showed a big presence of
water . During the maturation, the cold and dry nights allowed to preserve the acidity and reach
very balanced levels of phenolic maturation.