Collected by hand, they were trodden on foot for 2 days. At the spontaneous start of fermentation, the grapes were pressed and the must kept in clay pots. Aging for 12 months, it was made in centenary barrels of Portuguese oak and chestnut. Complex aroma, red fruit flavor in harmony with vegetable and balsamic notes, translates into a lively and precise acidity in the mouth, with a delicate and elegant texture. Contains sulfites.