Xairel Regional Tejo
GRAPE VARIETIES: Castelão, Trincadeira Preta and Tinta Roriz.
VINIFICATION: Total destemming, crushing, and extended maceration for 5 days with fermentation temperature maintained at around 26ºC.
PACKAGING: 0.75, 0.375.
Alcoholic strength by volume: 13%
AROMA: Fruit notes.
TASTE: Full-bodied, smooth and balanced.
FOOD MATCHING: Ideal with well-seasoned red meats. Must be served at 16ºC.
WINEMAKER: Pedro Gil