Traditional grape varieties, planted in “Chão Rijo”, a local expression to identify the region’s clay-limestone soils, about 10 km from the Atlantic coast and at an average altitude of 130 m above sea level.
Harvest at the beginning of October. Classic “tanning” method, with 80% destemming and fermentation with a submerged blanket, in stainless steel, at a controlled temperature of 26ºC. Light ageing in exotic wood.
It’s an unpretentious wine that can be served on any occasion, especially with meat dishes.