The Appellation:
Lisboa, Portugal

The Grape:
Castelão (40%) , Aragonez (30%) , Tour iga Nacional (15%) and Syrah (15%)

The Winemaking:
Vinification Grapes are hand-picked, then slightly pressed and subject to maceration of skins during 12 hours, followed by maceration without skins under control led temperature, 16º C, for 20 days. Bottled after 5 months in stainless steel tanks.

The Wine:
Very fresh and elegant aromas with predominance of red fruits (raspberries and strawberries). Long and soft finish.

Alcohol content 12,0 %
Total acidity 5,42 g/L tartaric acid
pH 3,46
Sugar 1,2 g/L

Pairing Ideas:
To be drunk immediately or within 3 years. Excel lent as aperitif, also with patés, oven cooked fish and white meat. To be served at 10 -12º C.

The Format:
Bottle, 750ml

The Winery:
Since 1928, Companhia Agrícola do Sanguinhal has been engaged in the viticulture of three estates in the Demarcated Region of Óbidos that make up 100 ha of vineyards: Quinta do Sanguinhal, Quinta das Cerejeiras and Quinta de S. Francisco.

The names of these Quintas represent the most prestigious DOC wines produced by this family business, where today there is a cohesive team, formed by the new generation of the Pereira da Fonseca family. We are committed to modernizing, innovating and above all, to meet the standards of the most demanding consumer.

“Our mission is to produce wines, fortified wines and spirits, which celebrate and sustain the uniqueness of Portugal, always contributing to a better future, especially in the region where we operate.”

◉  Sanguinhal Website
◉ Other Wines from Sanguinhal at E-Corp