This wine comes from grapes selected in the oldest vineyards of the Borba region. After a rigorous control of the maturation evolution of

the grapes in the vineyard, on arrival at the wine cellar the grapes were stalked, followed by the process of alcoholic fermentation in a stainless steel mill with a mechanical step, ending in maceration for 10 days under a controlled temperature of 22-25°C. The malolactic fermentation occurred in a stainless steel tank. For greater complexity, structure and richness, the selected final batch aged 12 months in 2nd and 3rd year French and American oak barrels, and 6 months in the bottle for final thinning.