Express the Alentejo through a wine. Elaborated from typical Alentejo grape varieties, the oenological intervention is practically nil, extolling the true aromas and flavors of the region

A 23-year-old winemaker and an English winemaker could only go wrong. "Portuguese winemaker António Maçanita and English consultant and winemaker David Booth met in early 2004. Over the next few months, Antonio was already learning viticulture with David and a great friendship developed. The next step would be to make wine. First wine, first success, with the Alentejo Trophy at the International Wine Challenge, awarded for the second time in 22 years of competition.

After sorting and destemming the grapes are transported by gravity to small vats and ferment at 27ºC only with indigenous yeasts. Post-fermentative maceration of 15-20 days

Concentrated violet color. Intense nose to black fruits with notes of dried grass. Full, full-bodied, rich, greedy attack with toffee notes and the finish of the mouth revealing firm, round tannins