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DOC Alentejo Red

Although the Commiphora Myrrh tree is native to Yemen and Somalia, you can also find it in the Alentejo where its perfumy essence cascades across the region’s vast and beautiful landscape. In Greek, the wine is called Mirra, highlighting the wine’s pungent and rich aromas of lush green vegetation, spice and round lush red fruit. Pair it with a thick, juicy cut of barbecued meat.

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The Serra d’Ossa, is one of the largest orographic accidents in the Alentejo, rises to about 600 meters of altitude, dominating and delimiting the Redondo sub-region, protecting the vineyards to the North and East, providing cold and dry winters compensated by hot sunny summers. The wines of this region are more distinct and more elegant in the Alentejo. High altitude guarantees crisp acidity and early harvest fresh fruits aromas.

Wine RegionAlentejo
GrapesCastelão (20%), Moreto (20%), Aragonez (20%), Trincadeira (20%), and others (20%)
ClimateMediterranean with Atlantic influence
SoilGranite and schist
ViticultureRoyat single cordon and guyot, no green harvest, 4000 to 6000 plants per hectare, old vines 40 to 60-year-old
HarvestLast week of August, hand harvest, 13% potential alcohol
Wine Making TechniqueDestemmed grapes ferment in stainless steel during 7 days at 28 degrees, followed by malolactic fermentation in vat
Oak InfluenceNone. Aging minimum 6 months in the bottle
Fining MaterialBentonite
Tasting notesA touch of class. Fresh and juicy wine dominated by notes of black fruit with aromas of black olive and spices, truffle and leather with a structure of soft tannins that surround the fruit. Ideal for roasted meat and stews.