The hand-picked grapes from selected parcels at Vesúvio are harvested into small, shallow 20 Kg open containers. At the winery, the bunches are first manually sorted and then gently destemmed. The berries are then carefully machine-sorted, and gravity transported to the top of the fermentation vats. There, still whole, they’re gently crushed, and gravity fed directly into the vats. Fermentations are closely monitored, and temperatures and macerations (plunging, pumping over and rack and return) are adjusted each day (after daily tastings) to tap all the grapes’ potential. The aim is to produce a wine showing balance, with expressive fruit and harmonious flavors, ready to enjoy young whilst preserving some aging potential. Bright aromas of red fruits (strawberry) and rock rose (a wildflower much associated with the Douro). Rich plum with notes of fresh herbs and hints of clove on the palate. Fine acidity and peppery tannins add freshness to this balanced, well-structured wine.