All grapes are handpicked from fifteen hectares of granite-heavy soils. Grapes are destemmed before being pressed into a steel tank with a cool maceration. Fermentation begins using natural yeasts and vigorous pump-overs, after which the wine is aged for eight months in fine Nevers oak barrels. The wine spends a year in the bottle before release.
Varietals: Touriga-Nacional, Tinta-Roriz, Alfrocheiro, Jaen, and Agua-Santa
