Bastardo and Alfrocheiro. 18-year-old plots with southern exposure. Soils with high clay content and limestone. Production of 1 to 2 tons per hectare. Harvest in mid-August. Destemming followed by foot stepping. 28-day fermentation in stainless steel vats. Aging for 4 months in American oak barrels. Immersion in the dough for another 2 months. Blend with old wines; mean age > 2 years.
Monte da Casteleja