This red wine was made in the age-old, traditional method introduced by the Romans to the Alentejo. It is named after the Roman town of Ammaia, whose well-preserved ruins are located just down the road from the Terrenus winery. Ten different grape varieties – mainly Trincadeira, Moreto and Castelao – coming from 90 year old vines in Rui’s small Ammaia vineyard were fermented in clay amphorae, then left to macerate and gain colour on their skins for a further eight weeks. The wine was then bottled using minimal Sulphur Dioxide.
This naturally-made red wine is beautifully fresh and bursting with raspberry and red cherry fruit flavours. It is medium bodied with smooth, silky tannins resulting from its maturation in clay amphorae. Delicious to drink now, it combines the freshness of a high quality, old vine Beaujolais with the ripe fruit and power of the Alentejo. 14% alcohol. Enjoy with poultry or lighter bodied red meat dishes. Only 165 cases were produced. Drink now – 2025
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