Bastardo and Alfrocheiro. 20-year-old vineyards with southern exposure. Soils with high clay content and limestone. Production of 2 to 3 tons per hectare. Harvest in the first week of September. De-stemming followed by foot treading. 21-day fermentation in stainless steel vats. Aging for 6 months in 500 L Portuguese oak barrels.
Monte da Casteleja