The wine: The Alentejano pig, a Portuguese native species, is the sole survivor of grazing pigs in Europe, walking freely in the montados, where it feeds mainly on acorns. By the way it marks the landscape and preserves the Mediterranean forest of the region, it is Alentejo heritage. It is also a gastronomic treasure, always present in the local cuisine, and an invitation to pleasure. By associating it with this wine, we combine two larger symbols of the Alentejo. Wine year: The wine year came with July and August with temperatures below normal and with high temperatures on 3 and 4 August, which had no consequence in our vineyards of Herdade do Peso. September had the characteristic behavior of the region, which allowed to produce wines with excellent phenolic maturation. Winemaker: Luis Cabral de Almeida. Vinification: Vinified from selected grapes from Alicante Bouschet, Touriga Nacional and Aragonez fields. After maturation studies the grapes were harvested at their optimal point of phenolic / aromatic maturation. After complete deceleration and gentle crushing, a pre-fermentative maceration of 3 to 4 days was carried out to increase aromatic and polyphenolic complexity. Fermentation was continued at 26 ° C with mild rinses preserving the fruit and extracting soft tannins important for the balance of the final wine. Maturation: After malolactic fermentation the wines were aged for 6 months, 70% in stainless steel vats and the remaining 30% in used French oak barrels. It was subjected to a light glue and filtration before bottling.