The harvest took place in the second week of September. A blend made from Touriga Nacional, Alfrocheiro, Tinta Roriz and Tinto Cão from 40 year old vineyards, fermented 100% with stalks.
In the middle of the process, to avoid the astringency of the tannins, we interrupt the contact with the skin. It aged for 12 months in 300L barrels and then remained for another 8 months in the bottle before leaving for the market.