Grape Variety: Cabernet Sauvignon
Cinnamon spice edges around the ripe, textured dark fruit flavours of this appetizing wine. Body, fruit, alcohol and tannin are in perfect harmony -the oak spice makes it even more enticing. On the palate it is round with great richness and volume, well-balanced acidity and elegant tannins.
What the producer says:
In the Alentejo, harvest started about a fortnight later than usual with the double challenges of uneven ripeness and low acidity (in an area of high summer temperatures where acidity is generally not high anyway). The final result is less grape but better-quality wines.
Region: Alentejo, Portugal
Soil type: Clay and Schist
Grape varieties: Cabernet Sauvignon
Vineyard management: The producers work the vineyard under the principle of “Earth Friendly” – with an organic philosophy aligned to overall care for the wildlife, and with sustainable farm and animal management.
Harvest: Mechanical Harvested during the night. Total Destemming.
Maceration: Maceration before fermentation during 48h. Maceration after fermentation between 5 and 10 days.
Fermentation: Fermentation with controlled temperature (22ºC-28ºC) in stainless steel vats. Malolactic fermentation in stainless still vats with oak staves.
Ageing: 6 months in French Barrels
Cinnamon spice edges around the ripe, textured dark fruit flavours of this appetizing wine. Body, fruit, alcohol and tannin are in perfect harmony - the dollop of oak spice makes it even more enticing. On the palate it is round with great richness and volume, well-balanced acidity and elegant tannins. Cabernet Sauvignon can do well on its own when grown in a warm climate - this is the very proof.
Food pairings: Mediterranean food in general, pasta, beef, and soft cheeses
Since 2003 Casa Agrícola Alexandre Relvas has won many national and international awards.
“Highly recommended “ (90-94 points ) in Decanter 2016: Herdade São Miguel colheita Seleccionada 2014 and Herdade São Miguel Reserva 2012