After partial destemming and soft crushing, the grapes of Touriga Nacional underwent 10 days of cold maceration and fermented for 12 days at a controlled temperature of 25ºc. Caladoc and Tinta Roriz, in turn, underwent two days of cold maceration and fermented for 9 days at a controlled temperature of 28ºc. The malolactic fermentation occurred in new French oak barrels. After 36 months of training, the best barrels from each batch were selected for the final batch of this Large Reserve. Of singular aroma, with highlights for the notes of red fruit and balsamic nuances. In the mouth reveals great structure in harmony with a living freshness that gives it freshness and longevity. The perfect harmony for roasts, elaborate meat dishes and cheeses with intense flavor.