Made from a blend of Nero D'Avola and Frappato grape varieties from old vines that at between 300 and 600m above sea level. The frappato is picked at optimum maturity with the Nero d'Avola grapes left on the vine to lightly with and natura
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The wine shows fine aromatic intensity, with stand-out notes of red fruits, floral notes of rock rose and slightly mentholated balsamic aromas, such as heather. The red fruit notes and a floral touch appear again in the mouth. Tannins are present but very polished and combined with a well integrated acidity. Its finish is elegant.
It was created at Quinta do Seixo, where it is mostly vinified even today, from grapes selected from their wine estates and the surrounding higher altitude areas. After soft-crushing and destemming, the grapes are transferred to stainless steel tanks, where alcoholic fermentation at controlled temperatures takes place.
During the period between alcoholic fermentation and the final blend, the wines are subject to numerous tastings and analyses to determine their quality. After remaining in stainless steel vats and a careful selection of wines, the final blend is made, clarified and cold stabilised before bottling
|wine style||Full Bodied Red|
|wine grape||Tinta Roriz|
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