A combination of hand and machine-picked grapes are sourced from Alianca's own vineyards in the Alentejo region in the south-east, not far from the Spanish border. Here 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.
Limpid cherry red in colour with lifted aromas of black fruits, a rich, spicy palate, ripe tannins and fresh finish.
Drink with lamb stew or slow-cooked ratatouille drenched in fruity olive oil.
Sommelier Wine Awards 2018