This wine comes from purchased fruit from the famous region of Colares, though not from its infamous bush-trained vines. The vineyard is at 100m altitude. The word Colar translates to “necklace” but is also a clever hint as to where the wine is from.

The grapes are pressed manually. Alcoholic and malolactic fermentation take place on the lees in stainless steel. 50% of the wine is aged in old barrels, the other 50% in stainless steel. 25mg/kg of S02 is usually added to the grapes at press. In the spring, 25mg is added to the wine one month before bottling. Total SO2 is under 30mg/L.