Hand harvest for 20 kg boxes. Fermentation in mill without destemming and ends fermentation in used French oak barrels. Internship of 12 months with bâtonnage. Wine not stabilized by cold and only lightly filtered.

Golden color typical of the tanning process. Quirky and challenging nose. A strong aromatic intensity stands out, with notes of very ripe yellow pulp fruit (quince), amplified by the skin maceration. Notes of caramelized orange peel, crystallized honey, dried fruits and slight earthy and resinous hints stand out. Supporting this aromatic richness, the result of a terroir of excellence, there are harmonious greedy notes from the high quality used barrels.

In the mouth, the “acid nerve” is surprising, which combines a remarkable acidic freshness with admirable ripe tannins, which migrated smoothly from the whole bunches, which began fermentation in a typical Douro wine press. The persistence in the mouth is very long, with a markedly mineral attack.