Producer: Quinta da Eiró Oenology: António Braga

Douro

Touriga Nacional (60%), Tinta Roriz (30%) and Malvasia Fina (10%)

Schist soils with slopes facing the Varosa and Douro rivers.

In the weeks leading up to the harvest, the ripeness of the grapes is closely monitored through sensory and physical-chemical analyses. During the harvest, the grapes are pre-selected and transported in 20kg boxes. On arrival at the winery, the grapes pass through a sorting belt where a second selection is made. After passing through the conveyor belt, they are pressed in a pneumatic press and only the must obtained by light pressing is used to ferment this rosé. This must be clarified by static decanting and then alcoholic fermentation begins in stainless steel vats at a controlled temperature (14 to 16°C).

15% of the wine was aged in used French oak barrels for 6 months and the remaining in stainless steel vats.

750 ml

Alcohol by Volume: 13%

8ºC - 10ºC

Grilled Turbot, Smoked Salmon Bagel and Sushi.