Mechanical harvesting. Partial destemming. Fermentation in lagar (traditional stone trough) with whole berries. Foot treading. Controlled temperatures between 18º and 25º, post-fermentation maceration for 8 days. Aged for 6 months in used 400L French oak barrels. Orange color, fresh notes of tangerine, mint and cinnamon. Soft tannins, medium body. Good freshness and minerality.

Grape varieties: Antão Vaz, Arinto, Viognier