Grape Variety
Negra Mole

Region & Classification
Vinho Regional Algarve

Winemaking
Direct pressing, with no SO₂ added until the end of fermentation. Spontaneous fermentation at controlled temperature in neutral French oak barrels and horizontal tanks. The wine is aged on full lees (sur lie) for 9 to 12 months, adding structure, texture and depth.

Winemaker
Joana Maçanita

Analytical Data
Alcohol: 12.5%
Residual Sugar: 1.5 g/L
Fermentation Temperature: 14ºC
Malolactic Fermentation: Yes
Skin Contact: 3 hours
Total Acidity: 6.35 g/L
Bottles Produced: 1,300 (0.75 L)
Release Date: October 2024

Serving Suggestions
Serve between 8ºC and 10ºC.

Food Pairing
Ideal with seafood-based dishes, especially those rich in shellfish, where its tension and texture complement the intensity of the flavours from the sea.

Tasting Note
Pale yellow in colour. On the nose, it reveals mineral notes and hints of brioche. On the palate, it is tense and dense, with notable texture and depth, leading to a long, structured finish.

Minimum order quantity: 6