Can be served slightly chilled.

Uses a non-intervention approach in the cellar, which Savio likes to call: “monastic winemaking."

The region has a mostly cool temperate climate throughout Spring, then very warm days, and cool nights until the harvest at the end of September. Five red grape varietals and five whites were chosen.

The parcels are located near the Tâmega river, in the foothills of the Serra do Marão mountain range, in the southeastern corner of the Vinho Verde region, with deep granitic soils and south-south-western exposure.

Upon arriving at the cellar, each grape varietal is destemmed and moved with a small percentage of whole cluster to large century-old “talhas” (amphoras), acquired from an old inactive winery in the Serra de São Mamede region bordering Spain to the East.

As stabilizer, 500g of ground chestnut-flower is added per each ton of grape before the fermentation starts naturally and a gentle punch-down is done twice a day to keep the cap soaked.