Produced by the traditional Port method. The grapes were destemmed and crushed, and careful skin maceration was performed to extract colour, aromatics, and fine tannins. Fermentation occurred in vats known as ‘Lagares’, with constant pump-overs during fermentation. Temperatures were controlled and maintained between 28 to 30°C until the desired Baumé was reached. At this stage, grape brandy was added, known as the ‘benefit’, resulting in a fortified wine with perfect balance. This blend of different harvests to achieve the characteristics typical of these aged tawny Port wines. The wines have each matured in oak casks for varying periods; the average age of all the wines in the blend defines the age on the label.

Its brown-tawny colour presents a nose densely marked by dried fruit aromas, where the delicate vanilla and chocolate notes stand out. The soft and silky texture and the subtle nuances of wood are balanced by a refreshing palate that culminates with a long and elegant finish.