Produced from the Assario grape variety, cultivated in the vineyards of the Eugénio de Almeida Foundation, this wine is made from grapes harvested at the ideal point of ripeness and carefully transported to the winery.
The process begins with total destemming and light crushing, followed by fermentation in stainless steel tanks at controlled temperatures. Subsequently, it ages for twelve months on fine lees, with regular bâtonnage, giving greater complexity, volume, and texture to the whole.




