In this wine, Casal da Colheira sought to recover an ancient practice of winemaking in clay amphorae.

They chose the Alicante Bouschet variety whose must fermented together with the skins, seeds and stalks, then underwent a prolonged maceration (tanning) of 4 months.

Despite prolonged maceration, fermentation and aging in the clay amphora provided soft tannins, preserving the identity of the variety and the character of the wine.

It should be served between 16 and 18ºC