Classification: Vinho Regional Lisboa
Vinification: The hand-picked grapes go through a tight selection process in the vineyard and winery. Skin maceration is followed by gentle crushing and pressing. Fermentation occurs in 225L old French oak barrels followed by ageing on fine lees with battonage during 9 months.
Consumption: Should be drunk around 10-12ºC and has longevity until 2025.
Winemaker: Jorge Rosa Santos & António Figueiredo