Vinification 

The grapes, mostly from Quinta do Meco and from older vineyards in the Douro Superior, are hand-harvested and taken to the winery, where they are rigorously inspected on a sorting table. The grapes are then destemmed and gently crushed. Fermentation takes place in temperature-controlled stainless steel conic vats. Rack and return is performed during fermentation. This French technique means that the juice is drained from the fermenting vat leaving the cap behind. The fermenting juice is then pumped back over the cap, maximising the skin contact. The result is a concentrated, complex wine that is also elegant and stylish. 

Tasting Notes 

Deep ruby in colour. The nose offers outstanding aroma intensity, with fresh red fruits and so notes of fine spice. Seductive on the palate, evolving into a wine with excellent structure, made of velvet textured tannins. The finish is complex and persistent. A wine that enhances Bordeaux’s winemaking techniques, perfectly combining them with the Douro’s identity. 

Ageing 

About 18 months in French oak barrels 

Grape varieties 

60% Touriga Nacional, 25% Touriga Franca, 15% Tinta Roriz