In this wine, Casal da Colheira sought to revive an ancient winemaking practice using clay amphorae. We chose the Alicante Bouschet grape variety, whose must fermented together with the skins, seeds, and stems, followed by a prolonged maceration (tanning) period of four months.

Despite the prolonged maceration, fermentation and aging in clay amphorae produced smooth tannins, preserving the identity of the grape variety and the character of the wine.

We recommend serving between 16 and 18ºC (60 and 64ºF).