Like all Pinon vines, this parcel is certified-organic and worked and harvested by hand. The bunches were direct-pressed and the must moved by gravity into tank. The spontaneous fermentation in the old port barrels was long and slow in the cold cellar. The wine was aged on its lees for a year in the same barrels. It is a sec style with 7 grams of residual sugar per liter (along with 4.7 grams of acidity).