The vinification philosophy was to respect the grapes and nature and focus on seeking the expression of the terroir of Serra da Estrela, thus, no other product was used except sulphur.
Alcoholic fermentation took place in open vats (lagar) and began naturally, with the indigenous yeasts to express its identity in the purest form.
Very little extraction was sought. After pressing, the wine was placed directly into used French oak barrels, where malolactic fermentation took place until the following spring and where it aged for 18 months.
The bottling was carried out in July 2020.
Pure, great identity, complex, granite wrapped fresh red fruit, white cherry, flowers, sensations of aromatic herbs, pine forest. Deep, fresh and tasty mouth, silky tannins, finesse. Endless mineral finish.