Alfrocheiro. 18-year-old vineyards with southern exposure. Soils with high clay content and limestone. Production of 2 tons per hectare. Harvest in mid-August. Destemming followed by treading. Fermentation for 28 days in stainless steel vats. Immersion in the skins for another 2 months. Ageing for 4 months in American oak barrels. Unfiltered.
Monte da Casteleja