Touriga Franca/Touriga Nacional/Tinta Roriz plus mixed-variety old vines. From exclusively Class A parcels (Serra Douro and Castelos) totaling 9 hectares on poor schist soils—the vines are 50 years or older. The fruit was hand-harvested, partly destemmed and fermented exclusively in lagar; fermentation is stopped with 77-degree wine brandy. The wine was aged for 4 years in a variety of tonel and balseiro, which are tall wooden tanks from 3,000-60,000 liters with thick staves that slow down oxidation. It finished at a modest 19.5% and 70 g/liter RS, quite dry by port standards. It was bottled (and numbered) without fining or filtering.