2015 was a dry but well-balanced year that was saved by the right amount of rain at exactly the right moment. July and August were mild, with hot days and cold nights, which had a positive influence on the ripening of the grapes. Weather conditions throughout the harvest were favorable. Rain on September 15th & 16th heightened the ripening of some of the grapes, namely that of the Touriga Nacional. The white and red wines from this year sported excellent aromatic distinctiveness and compact structures made up of high-quality, rounded tannins. This is a year whose wines stand out for their generous fruit, natural freshness, and extraordinary elegance.

• Grape Varieties: Old Vines (several grape varieties)
• Winemaking: The grapes, coming from old vines, are taken to the winery in plastic boxes. On arrival in the winery, they are rigorously inspected on a sorting table. The grapes with their stems are then slightly crushed and transferred to a traditional stone tank where they are foot trodden. After this, the grape spirit is added to stop the fermentation and fortify the wine.
• Aging: In 9,000-liter oak barrels for about four years. Bottled without fining or filtration; light sediment may form in the bottle over time.

2014 was a challenging year in the Douro, both for grape growing and winemaking. The viticultural year was characterized by a rigorous winter that delayed the start of the vines´ vegetative cycle. Mild temperatures during the spring and a long ripening period obliged us to wait for the correct level of ripeness of the grapes to begin the harvest. As a result, 2014 produced very interesting wines that stand out for their freshness and great bottle ageing potential.

• Grape Varieties: Old Vines (several grape varieties)
• Winemaking: The grapes, coming from old vines, are taken to the winery in plastic boxes. On arrival in the winery they are rigorously inspected on a sorting table. The grapes with their stems are then slightly crushed and transferred to a traditional stone tank where they are foot trodden. After this, the grape spirit is added to stop the fermentation and fortify the wine.
• Ageing: In 9,000-liter oak barrels for about four years. Bottled without fining or filtration; a light sediment may form in the bottle over time.

This year was marked by high levels of rainfall and low temperatures until late May. The June to August period was dry, with just 4.6 mm of rainfall. September 5th saw rain, which was instrumental for perfecting the ripening of the grapes.

The grapes, coming from old vines, are taken to the winery in plastic boxes. On arrival in the winery they are rigorously inspected on a sorting table. The grapes with their stems are then slightly crushed and transferred to a traditional stone tank where they are foot trodden. After this, the grape spirit is added to stop the fermentation and fortify the wine. Ageing: Two years in large Portuguese oak vats. Bottled without fining or filtration; a light sediment may form in the bottle over time.