Analytical Data
Alcohol (%) – 14,3
Total acidity (g/l) – 5,2
pH – 3,64

First harvest
1990

Production
32.000 75 cl bottles

Serving Temperature
16 – 18ºC

Vinification
Produced from the Trincadeira and Aragonez varieties, originating from 25-year-old vines and selected plots, in years in which maturation occurs smoothly without exaggerated water stress, maintaining the aromatic and extract potential of the varieties. When the grapes reach the ideal ripening stage, they are picked and transported as soon as possible to the winery, where the technological process begins with total destemming and slight crushing, fermentation in stainless steel vats with controlled temperature and prolonged post-fermentative maceration. It is then aged for 18 months in wood (3,000 litre barrels) and 12 months in bottle in the cellars of Cartuxa Monastery, without being subject to forced tartaric stabilisation.

Tasting notes
It presents a garnet colour, with a fine and complex aroma of ripe fruit, confit and spices. In the mouth it is voluminous, with firm and soft tannins, finishing with great persistence.