Golden colour typical of the tanning process. Peculiar and challenging nose. A strong aromatic intensity stands out , with notes of very ripe yellow-fleshed fruit (quince), amplified by skin maceration. Notes of caramelized orange peel, crystallized honey, dried fruits and slight earthy and resinous suggestions stand out. Supporting this aromatic richness resulting from an excellent terroir , harmonious sweet notes emerge from the high quality used barrel.

In the mouth, the “acid nerve” is surprising, which combines a notable acidic freshness with admirable ripe tannins, which migrated smoothly from the whole bunches, which began fermentation in a typical Douro wine press (Yes, in a wine press! Phenomenal !). The persistence in the mouth is very long, with a markedly mineral attack.