100% Bastardo. 20-year-old plots with southern exposure. Soils with high clay content and limestone. Production of 1 to 2 tons per hectare. Harvested in the last week of August. Bleeding of the must after contact with the skins. Fermentation for 20 days in stainless steel vats. Aging for 4 months in used 500L barrels. Unfiltered wine and no added sulfites.
Monte da Casteleja