Gouveio, Rabigato, Viosinho and Moscatel Galego from exclusively Class A parcels (Pousado, Vale de Moinhos, Serra de Cotas) totaling three and one-half hectares on poor schist soils. The fruit is hand-harvested, partly destemmed and fermented in lagar and tank with indigenous yeasts and some skin contact; fermentation is stopped with seventy-seven-degree grape brandy. The wine is aged 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). It finishes at a modest nieteen and one-half percent alcohol and thirty grams per liter of residual sugar, rendering it legally dry or seco. Average age in bottle is between three and four years. 6000 to 8000 numbered bottles produced annually.