Grape Variety
Castelão

Region & Classification
Vinho Regional Algarve

Winemaking
Hand-harvested into 20 kg crates. A cold pre-fermentation maceration of 5 days is followed by spontaneous fermentation. The cuvaison lasts for 23 days, allowing gentle extraction of colour, aroma and structure. The wine then ages for 18 months in barrel, gaining complexity, finesse and length.

Winemaker
Joana Maçanita

Analytical Data
Alcohol: 12.8%
Residual Sugar: 2.6 g/L
Fermentation Temperature: 24ºC
Malolactic Fermentation: Yes
Skin Contact: 23 days
Total Acidity: 5.95 g/L
Bottles Produced: 1,300 (0.75 L)
Release Date: May 2025

Serving Suggestions
Serve between 14ºC and 16ºC.

Food Pairing
Ideal with regional Portuguese dishes and slow-cooked dark meat stews, where its freshness and structure can balance rich, savoury flavours.

Tasting Note
Ruby in colour. On the nose, it reveals notes of red fruit, redcurrant and a subtle tobacco-pipe character. The palate is elegant and long, with a fine balance between fruit, spice and acidity, finishing with a fresh, lifted feel.

Minimum order quantity: 6