Quinta da Alameda

The grapes were harvested manually, for small boxes of 18kg. The alcoholic fermentation lasted about 20 days, with gentle maceration for a good extraction mainly of aromas. After fermentation, it was transferred to used French oak barrels. Remained 9 months in barrels. Soft ruby color, aroma with components of red fruits, some smoked. In the mouth very elegant, dry bur soft tannins, fresh and spicy. A sophisticated Jaen without leaving the character of the caste. Contains Sulfites.