Rui Roboredo Madeira
Grapes from the oldest vineyards of Vermiosa, planted at an average altitude of 750 m, of Tempranillo [Tinta Roriz] and Touriga Nacional varieties. Granite and schist soils, with many quartz veins. Vinification: Hand-picked grapes to small perforated boxes. Reception in a sorting table. Destemming and immediate crushing. Fermentation at a temperature between 22 – 26 ° C during 7 days with smooth maceration. Ageing during 24 months in new French (2/3) and American (1/3) oak barrels, followed by 12 months in bottle.
94 Pts – Wine Enthusiast ; Prize “Press Choice” – Revista de Vinhos ; Gold – Concurso de Vinhos da Beira Interior