Tapada de Coelheiros Magnum Red

The grapes were hand-harvested and transported to the winery, where they were destemmed. Alcoholic fermentation took place in a stainless steel tank at 26–27°C. After completion, the wine was left in post-fermentation maceration for 5 days. Malolactic fermentation occurred naturally in a stainless steel tank, after which the wine was racked to barrels, where it remained for 18 months. It aged for 18 months in French Oak barrels and 36 months in bottle. Powerful nose with notes of black fruit wrapped in spices and tobacco. On the palate, the intensity of Cabernet Sauvignon’s freshness stands out, followed by the creamy texture of Alicante Bouschet, leading to an elegant and persistent finish. Contains sulfites.