Old vines with more than 30 different indigenous Douro grape varieties.

The harvest was planned for the second week of September in perfect weather conditions. All grapes previously selected and de-stemmed were foot trodden in stone lagares during all the fermentation process (10 days). The aging and malolactic fermentation was developed in french oak barrels during 18 months.

Beautiful violet color. Very rich and powerful red, with notes of fresh black cherry, plum and raspberry. Long aftertaste with very well integrated and velvety tannins associated with beuatiful ripe fruit.