Manual harvest during the month of September, for boxes of 25 kg.
The grapes were chosen by optical sorting at the entrance of the cellar, in order to enjoy only the perfect berries. These were then cooled, destemmed and pressed in an inert environment. The subsequent cold decanting and fermentation took place at a temperature of 16ºC. The final batch was selected by Chef Miguel Castro e Silva.
After the period in stainless steel, it had a prolonged stage of 2 years in bottle.
Total acidity: 5,4 g/l (Tartaric Acid)
Residual Sugars: <0,6 g/l