There are singular harvests in which Tinto Cão becomes a true mystery, revealing an aromatic profile unlike anything it usually shows. To balance the blend, it was complemented with the austere Petit Verdot, aged for a long period in barrel, and then rested for two years in bottle before release. Mediterranean climate with some continental influence. Lithosols of granitic origin with a light texture and low organic matter. Vinification: Prolonged skin-contact fermentation, followed by ageing in new French oak barrels, with natural clarification aided by the sharp winter cold of the Serra da Estrela.