Alcohol: 12%
 Grape Varieties: Baga, Castelão, Touriga Nacional, and Alfrocheiro
 Region: Lisboa
Winemaking: The grapes were destemmed into open vats. They were gently pressed by foot once a day. Fermentation lasted 10 days at a temperature range between 18 and 26°C. The wine aged for 24 months in oak barrels ranging from 2400 to 600 liters. The winemaking process uses only the natural fermentation of the grapes, with no added oenological products other than sulfur dioxide (SO2) for preservation.
Aging: 22 months in stainless steel.
Tasting Notes: A dark red wine, reminiscent of grape skin color. It offers aromas of the forest, very ripe fruit, and subtle honey notes. The tannins are substantial and firm, with a smoothness imparted by barrel aging, but the wine remains complex due to the variety of grape varieties. The wine's volume and tannins make it well-suited for pairing with food.
Food Pairings: Excellent with all red meat and game dishes.