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Venha o Diabo e Escolha



Two fairly well-known brothers from the Alentejo combined efforts, memories and childhood dreams to create a wine that will have you under its spell as soon as you take one look at the bottle and its label.

The brothers are the singers Sérgio and Nelson Rosado, better known as the duo “Anjos” (Angels), who, despite not selling their souls to the devil, did come down to earth to partner with CARMIM wines and create a diabolical wine.

As proof of our dedication to this cause, we’ll show you we can talk about this wine using their music lyrics.

We always try to follow the maxim “Don’t promise what you can’t give”.
And it’s precisely because of that that we are “back to the starting point”… ok, ok.
We’ll stop it. We’re not that knowledgeable on the duo’s lyrics, and we’re also not sure that trying to do this will take us “closer to heaven”.

Ok. Now we’ll stop. We promise.

This is a 100% Alentejo wine. Intense, of course. But smooth and very, very good.

The decision to combine 4 of the most used varieties in the Alentejo – Touriga Nacional, Aragonez, Alicante Bouschet and Trincadeira – was, in itself, very intelligent and a guarantee that this wine had everything to be excellent.

On top of that, and because wine is a facilitator for incredible stories, this wine’s story is made up of these two brothers’ story, their memories, and all the delicious details that were hidden in “the angel’s secrets”.

You can have it with a meal, to accompany a good piece of meat – or the delicious recipe you have on the back of this card – or even in the evening to accompany an equally delicious conversation with someone dear to you. It’s your choice. We would never try to influence you.
Either choice is excellent.

Lastly, some advice: if you ever have to decide which of the Angels you like best, “let the devil come and choose” (Venha o Diabo e Escolha – Let the Devil come and Choose).



Harvest: 2019

Denomination: Alentejo DOC

Varieties: Alicante Bouschet, Aragonez, Trincadeira, Touriga Nacional

“Good wines make us remember those moments we shall never forget and, in the process, travel to our origins, to the Alentejo terroir, to share the varieties that have been kept safely in the Angel’s secrets. This nectar is like the poem to a great song: when in doubt, let the devil come so he can choose.”

Winemaking Process
The grapes were manually harvested and unloaded to production where they were immediately destemmed and pressed. Fermentation occurred in lagares with manual treading.

Ageing took place in French-oak and American oak barrels during 12 months. After bottling, aged for a minimum period of 3 months in a cellar.

Open immediately or during the upcoming 5-7 years. Should be consumed at 16ºC.

Accompanies lamb stew, bread-based dishes from Alentejo and other typical dishes from the region such as pork and cured and semi-cured cheeses.

Oenologists: Rui Veladas and Tiago Garcia
The wine presents with a crystalline appearance and a deep garnet colour. Aromas made of ripe black fruits and spices. Intense with soft tannins that give it an enjoyable and persistent finish.

Technical Information

ABV: 15%
Total Acidity: 5.7 g/L
pH: 3.65
Reducing sugars: 1.0 g/L


Ox Tail Sofrito – an Israeli dish, one of Misc’s culinary influences. (serves 4 to 6 people)


Olive oil
1.5 kgs of ox tail chopped into pieces
Sweet potatoes, peeled and cut into cubes (aprox. 800 gr)
200 gr of peeled onions cut into 6 half-moons
8 garlic cloves – leave skin on
1 whole orange, sliced without peeling
Juice from 2 oranges

Pre-heat your oven to 220ºC

In an oven-proof pot, heat a drizzle of olive oil and fry off the ox tail pieces.
Season with salt and pepper and let sauté for 2-3 minutes, turning the pieces over to get evenly fried off.
Add the sweet potato, onion, garlic, sliced orange and mix well.
Add the orange juice and let come to the boil.
Cover the pot and place in the oven. Reduce the temperature to 200ºC and let cook for approximately 1 hour.
Turn the oven down to 160ºC and let cook for 2-3 hours.

When the meat easily comes off the bone, it is ready.
Serve with a leafy salad.

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