Touriga Franca/Touriga Nacional/Tinta Roriz plus mixed-variety old vines. From exclusively Class A parcels (Serra Douro and Serra de Baixho) totaling 7.5 hectares on poor schist soils—the vines are 50 years or older. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar; fermentation is stopped with 77-degree wine brandy. The wine is aged for 2 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% alcohol and 72 g/liter RS.