The Tejo region has a long history of wine production dating back to Roman times, but it was in the Middle Ages that the Cistercian Monks introduced the method for producing Claret by adding a small amount of red wine to a white wine base. This Claret wine was crafted from selected grapes of the Trincadeira das Pratas and Castelão varietals through the co-fermentation of the musts following a short period of skin contact.

The resulting wine is a pale ruby in colour with bright sanguine hues. The intense fruity aromas reveal hints of sweet morello cherries. On the palate, the wine has excellent volume with lingering fruit and freshness.

This wine would pair well with meats such as beef or lamb, and hearty stews. It would also be a good complement to aged cheeses, charcuterie, and dark chocolate desserts. The oak aging of the wine adds a hint of vanilla and spice, making it a perfect match for dishes with similar flavours.