Talha de Argilla 2016
Alicante Bouschet, Alfrocheiro, Touriga Nacional e Petit Verdot
Paulo Tenreiro e Nuno Mira do Ó
With 40% of stalks and whole grapes, in stainless steel tanks with controlled temperature between 22º and 25º. Slow and smooth extraction with 45 days post-fermentative maceration.
Elegant, intense and complex nose with a spicy and mineral character, with notes of black pepper, cinnamon, black cherry, clay and tobacco. In the mouth it is irreverent and paradoxical: vegetable but enveloping, fresh and hot, tense and sucrose. Ends long and generous in aromatic notes.