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%