This wine is the result of our effort to conserve the genetic wealth that still exists in the Dão region.

Vinification

2013 was a wet year, with rain during the winter and spring. As a consequence, budbreak occurred fifteen days later than the previous year and the entire vegetative cycle was delayed. The summer was not as hot as usual, and the nights were quite cool in the last two weeks of August. The harvest was done between September 21st and September 25th. Fermentation took place in a temperature controlled stainless steel wine press (28º to 31º C). Cuvaison for 18 days followed by 14 months aging in allier oak barrels.