Made from grapes from the old vineyards of Quinta da Teixuga, with a predominance of the Encruzado variety, this wine fermented in an initial phase in stainless steel vats, subject to temperature control, finishing the fermentation in French oak barrels, where it aged for 34 months.

During the ageing process, bâtonnage was carried out periodically to ensure optimum integration of the wine with the wood. After bottling, this wine was aged for approximately 7 months in the bottle. Given the particular ageing conditions and the characteristics of the Encruzado grape variety, this is a wine with great ageing potential.

Great intensity, revealing aromatic complexity due to the particular ageing conditions. The superior integration of aromas from the French oak in which it was aged stands out.