Several indigenous Portuguese grape varieties.
Average yield per hectare
All grapes in the field are picked by hand and transported in 20 kg crates. Then pressed and fermented at up to 29 degrees Celsius in open stainless steel tanks of up to 1200 liters. The characteristic features of this wine are created during the fermentation process.
Game, red or white meat, light cheeses
Data during bottling
Pouring temperature recommendation
Best served between 15 and 17 degrees Celsius.