In the cellar José de Sousa still some ancestor techniques of vinification are used, being the most emblematic the use of the carving in the fermentation of the grapes. The essence of small-scale winemaking has changed in over two thousand years. In this process, the grapes previously crushed on foot are stoned by hand on a ripening table. The fermentation takes place with 30% of the stalks, in hoists with an average capacity of 1,600 liters at a temperature that is around 28ºC, being controlled by watering the hoists 4 times a day. The fermentation takes approximately 8 days, leaving the wine in maceration after fermentation until November. After the pressing of the masses, part is staged in hoists for a period of around 16 months in which an olive oil film is used to prevent oxidation. The other part was stamped on 500-liter brown casks. At the same time, the rest of the stall was fermented in a “task” (small carving with capacity of 300 liters) with a little must. This product is called ripening wine because it is the result of this ancestral technique of manual destemming. This wine is used in the final lot as “salt and pepper”. Color reddish brown, aroma of nuts, spices (black pepper, cloves), clay, liqueur, evolved but not oxidized. Taste robust, dry, good acidity, very balanced, tannins present but soft. Long and persistent end of test. Contains Sulfites.