The fruit from all of these vineyard sites is hand-harvested, then lightly crushed by foot to release some color prior to pressing. The juice is fermented with native yeasts and full native malolactic in all stainless steel tanks, then blended together to harmonize prior to bottling in early January. Blend: 71% Touriga Nacional, 15% Trincadeira, 11% Grenache, 3% Tinta Cão.