The two vineyards were fermented separately using the same method. Fermentation took place in open wooden vats with indigenous yeasts and 100% whole clusters, lasting a total of 29 days. After pressing, the wines aged in used 228-liter barrels where malolactic fermentation occurred, with a total aging period of 22 months. 

'Aromas of conserved cherries with herbal and floral notes, dark olives and dark berries. The palate is medium-to-full bodied, with fine grained tannins, combining precision with an expansive flow. Dark fruit flavours, balancing freshness and a long and lovely finish. Made from two 100 year old vineyards in Cima Corgo.'