Winemaking highly selective handpicking into 20 kg boxes. Unusually for the Alentejo, both alcoholic and malolactic fermentation are natural and spontaneous. Post fermentation maceration of over 20 days. Aged in French and American oak barrels. 

Concentrated ruby colour. Intense nose of wild berries and spices. Medium body, with a mouth-feel, full of aroma and ripe tannins.