Serra Oca Castelão

The grapes come from plots near Cadaval on the north-western flank of the Serra de Montejunto. Jurassic limestone forms a calcareous-clayey soil, partly with sandy-clayey areas; the Atlantic-influenced microclimate brings frequent morning mists. Hand-harvesting is combined with whole-bunch skin maceration and five days of spontaneous fermentation in 1000-litre fermentation vessels. The wine then matures for ten months in used French 225-litre barriques. In the glass, it shows bright ruby-red colour and aromas of plum, sour cherry, dried strawberry, fresh grape and green herbs. The style is fresh, juicy and medium-bodied, with medium tannins. The limited, numbered release comprises 2100 bottles.