Price for each bottle.

The grapes come from selected plots in the vineyards that are over 30 years old, in which the maturation occurs smoothly, without excessive water stress, maintaining the aromatic potential and the specific extract of the varieties. Upon reaching the ideal state of ripeness, the grapes are harvested and transported to the winery, where the technological process begins, with total destemming, careful optical choice and light crushing. Fermentation takes place in French oak vats at controlled temperature, followed by prolonged post-fermentation maceration. Aging for 18 months in French oak barrels, followed by aging in the bottle in the cellars of the Monastery of Cartuxa. This wine has not undergone tartaric stabilization.