From 25 year old vines planted on .3 hectares of chalky-clay soils within a site called São Lourenço do Bairro. The grapes are hand-harvested at the end of August and vineyard sorted. The vinification method is ancestral, with fermentation occurring in stainless steel for three weeks with no temperature control. A liquor de tirage of sweet wine plus 1.6gr/L of sugar is given and the wine is aged on the lees for three-and-a-half years, without completing malolactic fermentation. Disgorged in June 2018 with a dosage of 2gr/L of sweet wine plus 1.6gr/L of sugar. Not fined or filtered.