Winemaking: vinified in Herdade do Peso, from grapes from selected plots. After maturation trials, the grapes were harvested at their optimum maturation point. After total and gentle crushing, the maceration and fermentation were carried out, with reassembly in stainless steel vats at a controlled temperature of 26 º C for about 8 days. We thus obtained intense wines, fruity, elegant and with expression of the place.
Phase: After malolactic fermentation, the wines were aged for 3 months in used barrels of French oak and subjected to a slight gluing and filtration before bottling.