Produced from the Syrah grape variety (85%) from vineyards located in the Setúbal Peninsula. After a careful sampling of the grape in the vines, the harvest dates are schedule. The grape enters the cellar, it is cooled and gently pressed; the obtained must, after defecation, ferments at low temperatures (10-12oC) achieving a very slow fermentation aiming to the preservation of the primary aromas of the grape variety. The various wines are then mixed. Syrah contributes to aromas of red fruits like cherry. After blending, the protein and tartaric stabilization is followed by filtration.