Vineyards from São Jorge, Campanário and Porto Moniz where the soils are of a volcanic nature, derived mainly from basalt, trachytes, tufa, slag and conglomerates.

Hand harvest, with qualitative selection, for several weeks according to the state of maturation. Total destemming, crushing and pressing. Fermented entirely in stainless steel vats with temperature control and pumping times. Aged by the traditional Canteiro system, in French and American oak casks of different capacities.

Attractive and bright color, with aromas of molasses, dark chocolate and toffee. Velvety and rich in the mouth. Long and sweet finish balanced by acidity.

Excellent with dark chocolate, petit fours, praline, honey cake (traditional from Madeira) and sweet desserts such as mousses, cakes and chocolate truffles.