Planted in a soil characterized by shale and granite, the grapes are of integrated production regime, having been harvested according to their perfect state of ripeness. Manual harvest, in 20Kg boxes, and at night, providing a more careful selection and better preserving the aromas.
In the cellar, after the first pressing, the grapes were macerated for three days, being pressed again. The must was cold decanted without additives, with spontaneous alcoholic fermentation. Little intervention in the whole process and low sulphurous.

Notes of ripe fruit, but fresh, on the nose with very light tropical, forest and country flowers. In the mouth stand out the vegetable notes and the fruit like lichia and elk, long, lively and fresh wine.