Planted in the clay-schist and sand soils, with low production potential, the Vicentino’s grapes bear their best attributes. The low productivity imposed by the soil enhances the quality of the grapes, promoting an optimum mix of organic acids, sugars and phenolic compounds. The achievement of this balance between quality and quantity, together with the mild climate allows to aim for excellency.
Fermentation during 10 days at 26ºC, followed by a month of prolonged maceration, in contact with the films. Aging in french oak barrels (new and used) for 11 months.
The aromatic elegance typical from the Touriga Nacional variety is enhanced by a spicy palate with thin notes of toast from the French oak barrels where it aged.
In the tasting, it is full, involving and with a touch of silky tannins balanced by an elegant acidity summing up to a quite persistent sensation.
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