Adega 23 is the southernmost winery and vineyard in the vast and diverse Beira Interior region. Portugal is characterised by an extraordinary variety of landscapes – rarely does such diversity exist within such a small area. Following careful selection in the vineyard, the grapes were harvested early in small crates and immediately transported to the winery. The must fermented for 15 days at 14?°C. Bottled after 8 months, the wine underwent secondary fermentation in bottle and remained on lees for 12 months until <em>dégorgement</em>.