Gouveio, Rabigato, Viosinho and Moscatel Galego from exclusively Class A parcels (Pousado, Vale de Moinhos, Serra de Cotas) totaling 3.5 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented in lagar and tank with indigenous yeasts and some skin contact; fermentation is stopped with 77-degree grape brandy. The wine is aged in a combination of very old tonel or balseiro  (tall wooden tanks from 3,000-60,000 liters with thick staves that slow down oxidation) and the classic Port pipa (550-liter horizontal casks with thinner staves that promote oxidation). It finishes at a modest 19.5% alcohol and 30g/liter RS, rendering it legally dry or seco. Average age in bottle is 3-4 years. 6000-8000 numbered bottles produced annually.