This Alentejo beauty, from the Bando Sisão, practically sprang from the heart of the plains – a vibrant blend of Alicante Bouschet and Touriga Nacional, bolstered by the classic Trincadeira. Fifteen days of careful fermentation and maceration, overseen by Sisão himself, unleashed a glorious rush of ripe black fruit, with a subtle kick of cocoa-like spices, a direct reflection of the Alentejo’s distinctive terroir. Twelve months in a mix of French and American oak barrels have added a remarkable balance, making it utterly sublime with a perfectly grilled beef dish.
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