Winemaking: Vinification occurred from the first week to the end of September. Maturation was checked at the end of August.
The freshly-picked grapes are immediately processed, thereby inhibiting high phenolic extraction.
The grapes are picked by hand and arrive in the wine making area in 20Kg plastic trays.
Vinification occurred in stainless steel tanks at a temperature of 16ºC to 20ºC in order to keep fruit primary aromas and preserve them from the amilic aromas of the low temperature fermentation.
Varieties: Monte São Sebastião rose, results from a field blend of Touriga Nacional (50%), and Tinta Barroca (50%).

Alcohol vol.: 12.50% | pH: 3.53 | Total acidity: 5.70g/dm3