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The Tejo region has been recognized as a wine-producing region since the Middle Ages, but evidence of viticulture dates back to Roman times. It was in the Middle Ages that the Cistercian Monks introduced the method of producing Clarete wine in the region, blending a small amount of red wine with the base white wine to achieve the hue of the “blood of Christ.” This Clarete wine was made from selected grapes of the Trincadeira das Pratas and Castelão varieties, with co-fermentation of the must and brief skin contact.
Year - 2020
Grape Varieties - Castelão (50%) and Trincadeira das Pratas (50%).
Region - Tejo
Vinification - Made from selected grapes with co-fermentation of the must and brief skin contact, in stainless steel tanks with controlled temperature.
Tasting Notes - Ruby color with crimson highlights, intense and fruity aromas with notes of cherry and sour cherry. Excellent mouthfeel with fresh and fruity sensations.
Longevity - Recommended 6 years.
Alcohol - 12%
Winemakers - Jaime Quendera and Jorge Ventura
