Monte São Sebastião Tinto, results from a blend of the following varieties: Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca.
The harvest occurred during the third week to the end of September. Ripening took place in August and September.
The harvested grapes are immediately processed, thus inhibiting high phenolic extraction.
The grapes are hand-picked and arrive at the winery in 20 kg boxes.
Vinification took place in fermentation tanks at a temperature of 25ºC to 28ºC to extract the primary fruit aromas and round, sweet tannins.
Varietals: Touriga Nacional: 40% | Touriga Franca: 40% | Tinta Roriz: 25% | Tinta Barroca: 15%.
Should be served at a temperature between 15 and 16 º C, and accompanies well cheeses, grilled red meat and meat ball.