Old-vine field blend of over twenty varieties. This first Infantado colheita, or vintage tawny, comes from exclusively Class A parcels (Vale de Moinhos and Castelos) totaling 3.5 hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented exclusively in lagar; fermentation is stopped with seventy-seven-degree wine brandy. The wine was aged for ten years 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).
