Vinha do Mouro
Grape varieties: 45% Trincadeira, 30% Aragonez, 15% Alicante Bouschet and 10% Cabernet Sauvignon.
Vinification: Total destemming with crushing. Cold pre-fermentative maceration for 3 days. Fermentation in stainless steel vats at a temperature of 24/26ºC.
Productor
Quinta do Mouro
Alentejo, Portugal