Winemaking: Produced from carefully selected castes, Alicante Bouschet and Aragonez, planted in the oldest 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 and French oak balers, at a temperature of 27 º C, the following maceration of 15 days. Soil: granitic
Phase: Aged for 15 months in new French oak barrels and 15 months in bottle.