Vines of 20 years, conducted in bilateral cord and pruning in bead.
Manual harvest during the month of September, for boxes of 25 kg.
In September, chef Miguel Castro e Silva selected the vineyards for this plot at Quinta. Arriving at the winery, the grapes were chosen by optical sorting, in order to take advantage of just the perfect berries. These were then cooled, destemmed and pressed in inert environment. The subsequent cold decantation and fermentation took place temperature of 16ºC.
For 12 months, in used barrels.
Total acidity: 4,8 g/l (Tartaric Acid)
Residual Sugars: <0.6 g/l