Quinta da Gaivosa DO

The grapes are total destemmed. With controlled temperature (20–22 ºC) the fermentation takes 10 days to occur with maceration after it for 7 days.

15 months in new and 2nd year French oak barrels.

This wine finely accompanies red meats grilled or roasted like roast beef. Ideally should be served at 17 ºC and opened one hour before serving.