The grapes are harvested by hand, gently crushed, and fermented in traditional open wooden vats known as dornas, using indigenous yeasts and 10 days of skin maceration. The wine is then aged for 18 months in stainless steel and bottled unfined and unfiltered with minimal sulfur. Medium ruby in color, it opens with aromas of strawberry, blackberry, black plum, violet, and hints of prune. The palate is dry and medium-bodied, with balanced acidity and layers of blue and black fruits like blackberry, blueberry, and cherry. These notes are accented by subtle floral and spice notes, leading to a smooth, expressive finish.
Winery: Quinta do Montalto
Region: Beira
Varietal(s): Touriga Nacional, Tinta Roriz, Alicante Bouschet
Alcohol: 12%
