Deep ruby color with violet reflections. The nose stands out with aromas of black fruit, such as blackberry and cassis, enveloped in notes of spices. On the palate, the wine reveals itself full-bodied with robust yet silky tannins, promising good evolution over time. Ripe fruit is balanced by a fine acidity, bringing elegance to the overall profile. The finish is long, with a persistent presence of spice notes.

The grapes were hand-harvested in 25kg crates and transported to the winery, where they underwent destemming and partial crushing before being transferred to stainless steel tanks. A pre-fermentation maceration was conducted at a temperature of 10ºC for about three days, after which we allowed a gradual temperature increase and the onset of alcoholic fermentation by indigenous yeast. The fermentation was carefully managed, maintaining the temperature between 23 and 25ºC and carrying out daily pump-overs as needed. After the completion of alcoholic fermentation, a post-fermentation maceration was promoted for about 5 days to encourage the natural onset of malolactic fermentation, which was completed in stainless steel. Subsequently, the wine was racked into an 18 hl barrel where it aged for 18 months, followed by bottle aging for an additional 18 months.

Coming Soon

Coelheiros Red 2021

Tapada de Coelheiros Red 2016

Tapada de Coelheiros Garrafeira 2013