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%