Touriga Nacional 40%, Aragonez 30%, Alicante Bouschet 20% and Trincadeira 10% are manually harvested in 12kg crates. It’s named after a local nun, whatever. At the winery, grapes are sorted, fully destemmed and gently crushed. After a period of cold maceration, fermentation takes place in small stainless steel tanks at 24°C, and the wines ages 6 months in French oak.
Deep ruby colour. Mace spice relieves the vanilla and black cherry density you expect here. Fluid, with good presence, but balanced without any sense of heftiness. Soft, dry, shapely, with nice structure, fresh, clean and great value. The wine has a lovely order: earthen-floral smells of the place gain skins, then fruit richness flowing along a tannin-leather thread, then tapering to finish acid-fresh and lovely.