From 2 hectares of 30 year old vines planted to chalky-clay soils (Baga) and sandy soils (Maria Gomes). The grapes are hand-harvested in early September, undergoes vineyard sorting and de-stemming, and spends five days macerating. Spontaneous fermentation takes place in stainless steel with ambient yeasts lasting two weeks with no temperature control. The wine does not spend time on lees and is aged French oak (650L) for six months.