Bom Juiz red produced by the Cabernet Sauvignon, Tinta Caiada and Syrah grapes varieties in the region of Alentejo

CARMIM - Cooperativa Agrícola de Reguengos de Monsaraz - was created in 1971 by a group of 60 winegrowers with the objective of producing and marketing wine, from the grapes of a group of winegrowers of the region

Fermentation at controlled temperature (26ºC). During this period the maceration or tanning is done, using a process of mechanical step

Crystalline wine, ruby color, aroma evolved the compote of wild fruits and spices. In the mouth it is vigorous, with soft tannins that give it a prolonged final of test