Bairrada Cabernet-Sauvignon


Vinification Process

Prolonged classical maceration. Malolactic fermentation and 12 months in French and American oak.

Tasting Notes

Ripe cherry color. Aromas of red fruits like blackberries and cassis, but also black fruits such as plum and blackcurrant. They are still present aromas of powdered peppers and a slight hint of cedar and phenolic roasting. The palate is intense and velvety, with powerful tannins but integrated, strong with a flavor of red fruits and spices, with noticeable vanilla, resulting in a very stylish and complex wine. Very long finish.

Bairrada Region

Country Portugal
Soil Clay Limestone
Alcoholic Contents 13% vol.
Total Acidity 5,9 g/l Tartaric Acid
Residual Sugar Content 4,3 g/l
Enologist João Soares

Grape Varieties

Cabernet Sauvignon


16 / 18ºC