Quinta do Casal Monteiro, Touriga Nacional, Merlot & Syrah

Each grape variety is harvested separately at optimum ripeness and vinified individually. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks at approximately 25°C for seven days. Programmed pump-overs ensure controlled extraction of colour, aromas and tannins while preserving the fruit character and varietal expression of each component. Following fermentation, the Touriga Nacional component is aged for approximately six months in third-use French oak barrels, adding subtle complexity and structure without masking the fruit. It is then blended with the unoaked Merlot and Syrah components to achieve a harmonious balance of fruit, freshness and texture.