Portuguese autocthonous caste of the Dão region. This variety of high oenological potential of resounding size is cultivated within an integrated protection program, with the application of herbicides being prohibited. The harvest is manual, when these reach the optimum point of maturation.

These wines are obtained after fermentation at controlled temperature in order to preserve all aromatic elegance, in wooden balseiros and stainless steel vat for 20 days. The wine makes the malolactic fermentation in French oak barrels and the consequent stage for 18 months in order to enhance its structure and complexity.

Dense and complex nose, ripe and balsamic fruit. Full and vigorous mouth, balanced with great personality.