Vineyards from Câmara de Lobos, Ponta Delgada and São Vicente, where the soils are volcanic in nature, derived mainly from basalt, trachytes, tufa, slag and conglomerates.

Vinification with skin maceration. Fermented entirely in stainless steel vats with temperature control and pumping times. Stuffing in stainless steel vats for 3 months, with temperature control and pump over. After stewing and before bottling the wines are aged in oak casks for a minimum period of 5 years.

Attractive brownish color. Elegant and complex aroma, with notes of vanilla and raisin. Soft and well structured. Sweetness balanced by acidity. Pleasant aftertaste reminiscent of chocolate.