Grape Varieties: Negra Mole,

Castelão Appellation: Algarve Regional Organic Wine

Vinification: Whole bunches and destemmed grapes placed directly into clay amphorae. Spontaneous, static fermentation with a maceration period (cuvaison) of 4 months, followed by pressing. Unfiltered. Aged in bottle for 12 months.

Alcohol: 12.5%

Residual Sugar: <1.5 g/L

Fermentation Temperature: 22°C

Malolactic Fermentation: Yes

Skin Contact: 120 days

Total Acidity: 5 g/L

Production: 1,222 bottles (750 mL)

Release Date: September 2026

Serving Temperature: Between 14°C and 16°C

Food Pairing: Ideal with traditional regional dishes.

Tasting Notes: Notes of terracotta and clay, accompanied by subtle red fruit aromas and fresh herbal hints of fennel. On the palate, it displays tension, freshness, and a distinctly food-friendly character.

Minimum order quantity: 6