Soils: Schist and limestone.
Grape varieties: Arinto, Verdelho, Gouveio, Rabigato, Roupeiro and Alvarinh o
Vinification: Manual harvest for 20 kg boxes. Skin maceration for 1 week. Fermentation in stainless steel vats at a temperature of 12ºC, for 5 weeks, in skin contact.
Quinta do Mouro