Resulting from the Touriga Nacional and Tinta Roriz varieties, after crushing it remained in contact with the skins for 6 hours at low temperature. After this period, the must is separated from the solid parts, where it is later floated and separated again from the suspended solids. It then ferments at a temperature of 15ºC. It remains in fermentation for 30 days in a stainless steel tank. After this period, it is sulphited and transferred to smaller vats where it stays, and is subjected to the stabilization process.
Bottled between 3 and 4 months after completion of winemaking.
Varieties: Touriga Nacional, Tinta Roriz.

Alcoholic content vol.: 12.50% | pH: 3.32 | Total acidity: 5.70g/L