This Petit Verdot from Casa da Atela, grown in a vineyard planted way back in 1999, delivers a seriously intense experience. The soils – those characteristic Franco-arenaceous soils of the Tejo region – really give this powerful grape variety its personality. The winemaking, with cool maceration and fermentation in stainless steel vats, balances the Petit Verdot’s rustic character with a touch of elegance. Spending 12 months in a mix of new and used oak barrels adds a spicy dimension. António Ventura, the winemaker behind this, has crafted a wine with a pH of 3.46 – guaranteeing a vibrant acidity that’s perfectly suited to pairing with grilled beef.
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