Grape Varieties: Touriga-Nacional, Rufete, Jaen, Alfrocheiro

 

Harvesting and Winemaking:  The grapes were hand-picked, had a total stalk removal and were softly crushed and kept in stainless steel vats, where the fermenting process ocurred at a controlled temperature between 26-28 °C.

 

Ageing: Stainless steel vats and 2nd year french oak barrels (8 months)

Colheita 2006