
Tinto
Baga (50%), Castelão (25%), Touriga Nacional (25%) and Alfrocheiro varieties. Maceration in « balseiro » and cement « lagar », between 8 and 12 days. Stage in wood of varying volume (from 6 hl to 24 hl) for 3 years.
Producteur
Quinta da Serradinha
Lisboa, Portugal