Organic, dry-farmed grapes (no irrigation) from a parcel of our vineyard planted on clay-schist soils with quartz veins, at 725 m of altitude within the Douro International Natural Park, where the cool nights help preserve the full primary aromatic potential of the variety. After alcoholic fermentation, the wine remained in contact with the fine lees, which were regularly lifted and stirred for about one month in stainless steel tanks to build creaminess and palate volume. After bottling, the wine aged for 3 months in bottle.