Quinta do Cachão Reserva Red

Winemaking Process: Full de-stemming. Maceration with pre-fermentation at low temperature. The sugars fermentation took

place in steel vats with controlled temperature, followed by a long “cuvaison”. Twelve months for malolactic fermentation and ageing in french and american oak barrels.

Tasting Notes: Bright and ruby colour. Deep aroma of dark and blue fruits, intense and pointing out nuances of rock rose and coffee roasting. The fruit bursts when tasting; long aftertaste.