Grapes hand selected and picked. Careful, total de-stemming and gentle pressing. Grapes are fermented in large, 500-litre French oak barrels and, after a period of maceration, transferred to 225-litre barrels, also made of French oak, for 16 months of ageing. The wine is stored for at least one year before being released to the market.
Distinctions: 92 pts in Robert Parker; 19 pts in Revista de Vinhos; 18,5 pts in Vinho Grandes Escolhas.