Clay-limestone terroir of Kimeridgiano in the Arruda DOC, located at an altitude of over 300 meters, between the sea and the Tagus River. Single-varietal wine made from the Aragonez grape variety (Tempranillo in Spain and Tinta Roriz in Northern Portugal). The malolactic fermentation took place in cement tanks, followed by a 15-month élevage in used French oak barrels from the Aliier forest. Finally, it remains for 4 years in stainless steel vats for its final refinement. 

" There are 2500 bottles of a red wine that you cannot miss under any circumstances" wrote Revista Grandes Escolhas.