The flagship red is sourced from three biodynamically farmed vineyards between 100 and 140 years old, planted on Jurassic limestone soils only 15km from the Atlantic Ocean. Hand-harvested fruit is partially destemmed and fermented with indigenous yeasts in traditional open oak lagares before maturing for 12–18 months in seasoned 500–600L pipas and large oak casks, allowing the vineyard character to take centre stage. Named James Suckling's #1 Wine of Portugal, it is a remarkably precise, mineral and age-worthy expression of old-vine Baga, with refined tannins and exceptional freshness.