Alabastro Tinto, Vinho Regional Alentejano

Lifted aromas of black fruits, a rich, spicy palate with juicy ripe fruit, supple tannins and fresh finish.

Low yielding, old vines are tended traditionally from plantings on clay soils. Fermentation takes place in stainless steel vats controlled at 30 degrees for 6 days with extended maceration on the skins to extract sufficient colour, fruit and tannins. The wine is matured in tank for a few months before bottling.