I am anchored in clay and Schist (35%) soils with Magnesium sedimentary
clay-loam. The grapes are picked at night to preserves the full aromas. 50%
of the wine spend 6 months in French and American Oak before bottling.
Vinho Regional Alentejano
Gold Medal Prodexpo Moscow 2014
Total Acidity: 5.8g/L
Residual Sugar: 6g/L