Right then, let’s have a look at this one… This Alentejo wine, hailing from the Vinha D’Ervideira, clearly owes its freshness to a late-night harvest – a rather determined approach, wouldn’t you say? The mechanical treading combined with lagar fermentation expertly pulls out the best of the Trincadeira, Aragonez and Alicante Bouschet, bolstered by a touch of Cabernet Sauvignon. The result is a medium-bodied wine with a bit of tannin still lingering – perfectly suited to cutting through the richness of grilled beef or a creamy mushroom risotto. It's a wine that demands a good meal to truly shine.
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