A field blend of half white varities (gouvelo, rabigato, donzelinho, viosinho) and half red (rufete, tinta barroca, touriga franca, mourisco, tinta roriz), from 80-year-old vines coplanted on schist and granite. Cofermented with spontaneous yeast fermentation, then rested on the lees without stirring for six months. 15% rested in old chestnut barrels, the rest in stainless steel. No fining or filtration. The nose is a fully ripe peach and streetside lavender; the palate is freshly ripe bell pepper and sage, with bright rhubarb jam. Serve with a slight chill.