Vinification 

The very small ''Missão'' vineyard is a 0,57 ha plot of old (over 150 years) pre-phylloxera Baga vines. The production is 1 – 2 bunches per vine which in 2019 resulted in: 493 bottles and 36 magnums and 7 Jeroboam. The grapes are meticulously harvested and sorted by hand in the vineyard. Part of the grapes are destemmed and the use of whole clusters depends on the vintage. Only indigenous yeasts are used. The grapes are daily pushed down with a lot of care during 3 weeks. This in order to extract the colour tannins and aromas from the grapes. When the alcoholic fermentation is complete, the free-run wine is run off using a gravity system. The marc is pressed slowly and gently in order to extract an exceptionally pure press wine.The wine is aged for 18 months in a traditional pipa (500 l).