Sunday Times, March 2018: "Portugal produces some cracking-value wines and this is a prime example. Produced in the mountains north of Lisbon, it's packed with concentrated, jammy red fruit and has a smooth silky texture".
Described by James Martin on Saturday Kitchen as "...one of the nicest reds I've tasted in 10 years on this show", and
Susie Barry MW, chose this wine on Saturday Kitchen for its “distinctive ripe blackcurrant and dark chocolate flavours”.
A sophisticated wine of complexity, fruits of the forest including nuts feature in the aromas and soft but full rounded flavours. Fabulous with minty roast lamb or meaty pasta dishes.
Main Grape VarietyAragonês
Perfect WithRoast Lamb, Tomato Pasta
Made byVidigal Wines
Grape Mix50% Aragonês, 40% Castelão, 10% Touriga Nacional
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