Native Portuguese grape variety from the Dão region. This variety, with high oenological potential and remarkable stature, is managed within an integrated protection program, with the application of herbicides prohibited. Harvesting is done manually when the grapes reach optimal ripeness, typically between the second half of September and the first half of October. The harvest is carried out in small 10 kg crates.
These wines are obtained after fermentation at controlled temperatures to preserve all aromatic elegance, in wooden vats and stainless steel tanks for 20 days. The wine undergoes malolactic fermentation in French oak barrels and subsequent aging for 18 months to enhance its structure and complexity.
Production: 30,240 bottles