Extra Virgin Olive Oil produced from Cordovil, Galega, Verdeal and Madural olives. The olives were harvested by hand during the winter, about two months after the grape harvest, and then crushed in a granite stone mill and reduced to a paste subjected to cold pressing. The result is an extra virgin olive oil of great character and purity, with very low natural acidity, and an aromatic bouquet that suggests the scent exhaled by the wild herbs and plants that grow within the estate.