Naturally vinified using the ancestral method, without any additions or must corrections. The fruit was carefully selected in order to vinify only the highest quality berries. Fermentation took place on the skins with indigenous yeasts in traditional clay amphora pots known as 'Tahla'. The process took place without intervention. The wine was aged for two months with skin contact which imparted complex aromas and flavours, resulting in this distinctive wine. This wine may create a natural deposit. A distinctive and complex wine with refreshing mineral notes, floral hints and earthy notes against a savoury backdrop. Remarkable acidity and tension on the palate lead to a deliciously crisp finish. Perrum 50%, Rabo de Ovelha 30%, Manteudo 20%

Naturally vinified without any additions or must corrections. The fruit was carefully selected, vinifying only the highest quality berries. The grapes were fermented with natural indigenous yeasts in traditional clay amphora pots known as 'Tahla'. The process took place without any intervention, including temperature control. Following fermentation the wine was aged for five months with skin contact which imparted complex aromatics to the wine. This may create a natural deposit in the bottle. This naturally vinified wine is golden in colour with a complex bouquet of smoky, spicy and herbal aromas enveloping the fruit. Grapefruit flavours are accompanied by a hint of tomato plant on the firm, dry and textured palate. Long and mineral finish with a touch of salinity. Antão Vaz 40%, Manteúdo 20%, Perrum 20%, Rabo de Ovelha 20%

Naturally vinified without any additions or must corrections. The fruit was carefully selected in order to vinify only the highest quality berries. Fermentation took place with indigenous yeasts in traditional clay amphora pots known as 'Tahla'. The process took place without any intervention, including temperature control. The wine was aged for three months with skin contact which imparted complex aromas and flavours, resulting in this distinctive wine. This wine may create a natural deposit. Perfumed aromas of fresh red fruits are complemented by delicious savoury notes and a touch of black pepper, through to a delicate and harmoniously balanced palate. Moreto 40%, Tinta Grossa 30%, Trincadeira 30%

Naturally vinified without any additions or must corrections. The fruit was carefully selected, vinifying only the highest quality berries. The grapes were fermented with natural indigenous yeasts in traditional clay amphora pots known as 'Tahla'. The process took place without any intervention, including temperature control. Following fermentation the wine was aged for six months with skin contact which imparted complex aromatics to the wine. This may create a natural deposit in the bottle. Aromatic notes of black cherry, raspberry, plum and delicate vegetal notes lead to a textured palate, balanced by freshness. It reveals a salty and textural minerality through to a tangy, balsamic finish. Moreto 50%, Tinta Grossa 30%, Trincadeira 15%, Aragonez 5%

The Alicante Bouschet grapes were carefully selected to ensure the best quality fruit was vinified. Fermentation took place with indigenous yeasts in concrete tanks. The wine was aged in concrete tanks without the influence of oak, to allow the freshness of the Vidigueira terroir and the purity of fruit to be fully expressed. A deeply coloured and concentrated wine, with wonderful depth of dark berried fruit complemented by a characteristic eucalyptus note. Full bodied, with vibrant freshness that beautifully balances the intensity of fruit. Alicante Bouschet 100%

Manual harvest into 12 kg boxes. At the winery, the grapes were triaged on a vibrating sorting table, fully destemmed and lightly crushed. After a 48 hour period of pre-fermentation cold maceration, the fermentation took place in French oak barrels. Aging took place in French oak barrels, for 11 months followed by three months of bottle aging. Deep ruby and violet colour. Fresh and mineral. Floral notes typical of the grape variety with spicy notes from the barrel aging. Soft and silky tannins. A structure that allows bottle aging.