Deep garnet in colour. Intense and concentrated complex aromas of red and black berries, wild flowers, black pepper, coconut and barrel spice. Full body, elegant and fresh. Fresh acidity and fine tannins. Dark ripe spicy fruit and chocolate truffle flavours carry through to a long finish that shows earthy minerality.

João Barbosa is dedicated to making unique wines, the result of the specific terroirs of each plot of land where he cultivates his own vineyards. Wines with character, individuality and out of the norm.

“Obvious” and “easy” have no place in our company, where all the members of the family collaborate with total dedication to produce the best and most unique wine from our land, both in the Alentejo and the Tejo (regions).

The blue rose was chosen to symbolize our brands because it evokes unattainable perfection, a commitment to excellence, while at the same time taking great care to satisfy the large family we have created over the years of production.

These are wines originating from acidic soil, poor and loose- textured.

Mediterranean climate with influence from the Serra de São Mamede mountain range, high level of temperature variation, potential for concentrated acidity and long maturations.

Most of the vineyards benefit from southern exposure, and growing on granitic slopes, the plants are forced to compete with each other, creating a special balance.

Productions vary between three and four tons per hectare, and the grapes have complexity, delicacy and minerality.

The vineyards are planted on very poor, finely textured acidic soils. Climate is Mediterranean and cooled by the winds from the Serra de Sao Mamede providing daily temperature extremes in order to concentrate the acidity required for age able wines. The majority of vineyards are south-facing planted on the foothills of granite mountains. The challenging growing environment produces very low yields (3tonnes/ha) of concentrated grapes that make wines of great complexity, elegance and minerality.

A blend of Touriga Nacional, Trincadeira, Aragonez, Tinta Barroca and Syrah.

Pre-fermentation maceration at low temperatures. Primary fermentation lasted 8 days at temperature of 26ºC.