Soil: Granite, clay and limestone formation
Grape stocks: Tradicional species of Beiras Region
Density of Plantation: 3500 to 4000 wine plants per hectare
Type of Pruning: Double sarment, single sarment and Guyot
Yield per hectare (ton./ha): 6 tons/ha
Type: Dão Region tradicional method and classic winemaking process
Fermentation: At controlled temperature up to 28ºC. for 5 to 6 days
Alcoholic content: 12.6% Vol.
Volatile acidity: 0.62g/l
Dry extract: 28.7 g/l
Residual Sugar: 3.6 g/l
Aroma: Fine with notes of mature Red Fruit
Flavour: Very round, soft and well-structured with a smooth a velvety body.