Grape variety – 75% Touriga Nacional, 10% Syrah, 10% Alfrocheiro and 5% Sousão

Vintage – 2013

Region – Alentejo

Denomination – IG Alentejano

Tasting notes − ruby colour with good depth. Aroma of good intensity, with emphasis on balsamic notes of cedar, tobacco case and resin, pepper and clove spices, ripe red fruits and a very well integrated wood. In the mouth, it has good volume, good acidity, good quality tannins, evident red fruits, with a long and complex finish

Winemaking − the harvest is done manually using 12 kg boxes to collect and transport the grapes. Follows a manual selection and stem removal process on a conveyor and the initial soft squeezing of the grapes that are left to ferment under controlled temperatures. The mix is then subject to final maceration and secondary fermentation

Ageing – the wine aged in French (75%) and American (25%) oak barrels for 10 months to achieve final maturity

Alcohol – 13,5%

Total acidity – 5,7 g/l

pH – 3,58

Wine pairing – this is a “gastronomic” wine as it combines well from a fish in the oven to a pork meat or lamb. Pairing beautifully with a mushroom risotto and also with goat cheeses

Awards/Reviews – vintage 2012 was chosen the "Best Buy" choice by “Revista de Vinhos”; the bronze medal on “Decanter World Wine Awards 2014” (2012); 17 points in “Revista de Vinhos”; “Vinhos de Portugal 2015 – João Paulo Martins” rating: 16 points (0-20) [vintage of 2012]; also this winery was awarded as “Revelation of the year 2013” in Portuguese wine industry, and the  wine RISO RESERVA RED 2013 has been selected the best Portuguese wine the same year

Quote – the RISO Colheita Especial Red 2012 in “Revista de Vinhos”: “Year after year we have been gaining recognition for all the work and effort we devote (with great pleasure) to produce a wine of excellence. The RISO Colheita Especial Red 2012 was no exception and received a score of 16,5 and the “Best Buy” choice by Revista de Vinhos. As mentioned earlier, we do not produce for the awards but strive for quality and excellence. However, it is always gratifying to know that we gain awareness of our hard work”