This wine's name is a nod to a species of native Alentejano pig nicknamed trinca bolotas (acorn cracker) that freely roams the region's mountain terrain, feeding on acorns. The blend here is 44% Alicante Bouschet, 40% Touriga Nacional and 16% Aragonez (Tempranillo). Expect a hearty mouthful of dark fruit and spice and pair the wine with beef tenderloin in a red wine sauce.
