A juicy, easy-drinking red from Lisboa, full of ripe red berries, soft tannins, and a touch of spice.
Bright ruby red in colour, the nose boasts vibrant aromas of ripe cherries, juicy raspberries and blackcurrants. On the palate, plush tannins give a lovely mouthfeel and a crisp acidity create a balanced palate and persistent finish.
Evaristo's talented winemaker Diogo Sepúlveda, blends Portuguese varieties Touriga Nacional and Alicante Bouschet with Cabernet Sauvignon and Syrah, sourced from growers across the Lisbon wine region. The result is a celebration of Lisbon's vibrant and relaxed cosmopolitan spirit; a juicy and easy-drinking red packed with layers of ripe red and black fruit.
The little crow on the label is a nod to Saint Vincent, the Portuguese capital city's patron saint. Legend has it that a flock of crows escorted the ship that returned his remains to the city and to this day, they still keep watch over the cathedral where he is buried. Diogo Sepúlveda works with select growers to blend grapes from different sites throughout the Lisbon wine region. Coastal vineyards to the west experience a cooler microclimate, resulting in fruit that brings freshness and aromatics to a blend. The vineyards found further inland, behind the coastal mountain range, are more sheltered from these cooling influences and as a result, add ripe and juicy fruit flavours and body instead.
Diogo's winemaking focusses on preserving the grapes' bright fruit flavours through fermentation in temperature-controlled stainless-steel tanks and no use of oak.
The grapes for the Evaristo are sourced from carefully selected growers with vineyards across the Lisbon wine region, giving Diogo a wide range of fruit with different characteristics to work with and maximum blending options. Coastal vineyards situated to the west of the region experience a cooler microclimate and produce grapes with great freshness and aromatics. Vineyards found further inland are more sheltered from these cooling influences and bring a riper aroma profile and body to the blend.
The fruit for this wine was harvested by variety. Upon arrival at the winery, the grapes were destemmed and crushed. Fermentation took place in stainless steel vats for right days at controlled temperatures of 25ºC - 26ºC. Following fermentation and malolactic fermentation, the wines were aged in stainless steel for six months. Following careful analysis and numerous tastings, the final blend was assembled, left to marry and then fined and filtered prior to bottling.
Pair it with chargrilled chorizo or a margherita pizza for a relaxed, flavour-packed match.
