Touriga Nacional, Touriga Franca, Sousao and a small percentag of old vines.

The grapes were manually harvested in August and transported in 20kg boxes to the winery. Upon arrival, they were cooled in a refrigerated chamber and crushed and destemmed the following day, with a brief maceration in a pneumatic press. The resulting must was fermented in a stainless steel tank with controlled temperature and took 11 days to complete fermentation at low temperature. After that, the wine remained in a stainless steel tank until March of the following year, during which time it stabilized and matured before being bottled.

Intense ruby color. It has an intense and complex aroma of wild red fruits, with subtle balsamic notes and nuances of spices. It presents itself in the mouth with a well-balanced body and tannins, intense notes of fruit with a compleex and prolonged finish.

Ideal to pair with meat dishes, such as grilled red meats, but as it is a very gastronomic wine, it can also be paired with white meat dishes or oven-baked fish.

Aged for 20 months in New and Used French oak barrels.