Region: Porto and Douro
Alcohol Content: 20%
Grape Varieties: Tinta Roriz, Tinta Barroca, Tinto Cão, and others.
Vinification: Fermentation with native yeasts at temperatures between 20°C and 25°C for 3 to 4 days; fermentation is then stopped with wine brandy at 77% ABV.
Aging: 3 years in cement vats and old barrels.
Tasting Notes: Deep ruby color. Intense and very pure fruit aromas of black plums and blackberries, with hints of pink peppercorn. Vibrant yet very captivating and balanced. Long and harmonious finish.