in the cellar : A distinctive, full-bodied dry red with subtle character of the Port grape.The trellised Tinta Barocca vineyards are situated at 140 to 370 m above sea level. It was planted between 1957 and 1996 and faces south-east. The grapes were picked by hand at 23°C to 25°C Balling from February 8 to March 6. The yield was 7,2 tons per hectare. In the cellar the juice fermented on the skins for 5 to 7 days at 20° to 25°C in open fermentation tanks. After secondary malolactic fermentation the wine was matured in second-fill barrels for 18 months.