Touriga Franca/Touriga Nacional/Tinta Roriz/Tinta Barroca. From exclusively Class A parcels (Serra di Cima and Serra Douro) totaling twelve hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented in lagar and tank; fermentation is stopped with seventy-seven-degree grape brandy. The wine is aged in very old pipas. A pipa or 'pipe" in English is the traditional 550-liter wooden cask used for aging, as well as measuring quantities of, port; it is ideal for tawnies, as oxidation is promoted by its horizontal orientation, smaller capacity and thinner staves (versus the thicker ones of the huge wooden tank called a tonel or balseiro used for ruby and vintage ports). Infantado tawny finishes at a modest nineteen and one-half percent and seventy grams per liter of residual sugar, considerably drier than most tawnies. The average age in the bottle is four to five years. 20,000 to 25,000 numbered bottles produced annually.