Beyra Grande Reserva Magnum Tinto

Description

Hand‑harvested grapes, fully destemmed and crushed immediately. Fermentation occurs at 22‑26 °C for about seven days in cement vats, with gentle maceration. The classic “delestage” technique is applied, roughly three to four times per fermentation, followed by malolactic fermentation in used barrels. The wine matures for 14 months in 300‑litre barrels of extra‑fine American oak. Its aroma is explosive and intensely fruity, with berry and spice notes and strong licorice balanced by subtle toasted oak and vanilla from the barrels. On the palate it delivers a sweet, full‑bodied attack, with vibrant fruit and spice echoes, very round and soft tannins, and a long, persistent finish—ready to drink.