Winemaking: Produced from the grape varieties, Aragonez, Alicante Bouschet and Trincadeira, planted in the vineyards of the Eugénio de Almeida Foundation. When the grapes reach the optimum maturation state, they are harvested and transported to the winery, where the technological process begins with total destemming and slight crushing. Then, the grapes are fermented separately in stainless steel vats at a temperature of 27th C, followed by prolonged post-fermentative maceration.
Phase: Aged for 12 months in barrels and barrels of French oak and 6 months in bottle.