The grapes stem from 2 Douro areas at between 450 and 650 m of slate and granite soils.
The selected varieties are mostly Touriga Franca, Tinta Roriz and Tinta Barroca from vines under 20 years of age.
The grapes are pressed and the most is separated for 2 to 3 days at 10°C. After cleaning, fermentation occurs at 14°C for 3 to 4 weeks. At the end of fermentation the wine is separated from thicker lees and is aged in stainless steel vat until bottling.
With very light colour evocative of Provence rosé wines, it has floral and small red berry notes. It is a fresh, balanced and gastronomic wine.