The soil is clay and schist. The grapes are hand harvested, followed by total destemming. They undergo 8 to 12 hours of cold maceration to realize the correct color and concentration of aromas. The grapes and then vacuum-pressed, with the juice running into stainless steel vats. Fermentation takes place under controlled temperatures between 59° F – 64.4° F (15-18o C). Finally the wine is aged in stainless-steel vats 'sur lees' for three weeks before bottling.
Serving suggestions:This wine pairs well with Sushi, fresh fish, seafood and salads. Excellent on its own as well.
Producer: Casa Relvas
Wine Composition: 50% Touriga Nacional 30% Syrah 20% Aragonez