THE WINEMAKER: DIOGO SEPÚLVEDA
With more than 15 years of experience in the wine sector, Diogo has a vast international career, having worked on projects in different countries such as Portugal, the USA, Australia, and France.

Today, is in charge of winemaking management for Mateus, Vinho Verde, Dão and Lisbon.

TASTING
Deep, intense ruby color with a bright red rim. The predominant flavors are ripe and cooked black fruit. Sweet notes of vanilla and nuances of mocha. The first impression in the mouth is rich and full. Excellent balance between tannins and acidity, with a long, smooth finish.

HARVEST YEAR
Winter was colder and wetter than usual. Spring saw higher average temperatures than normal. The grape clusters appeared in April, which was a particularly wet month. Summer temperatures were hotter than the climatological norm. The harvest started at the end of August and extended into September.

MATURATION
After alcoholic fermentation, the must was removed to separate the wine from the coarser sediments. It was then stored in stainless steel tanks until the day of bottling.

STORE
Bottle in a horizontal position. Ready to be consumed when young, it reaches full maturity 2 to 3 years after harvest and may continue to evolve positively for several years.

SERVE
Serve directly from the original bottle. Recommended temperature: 15ºC to 17ºC. Drink within 24 hours of opening.

Suitable for vegetarians & vegans. Contains sulfites.