No pumps, no crushers: Campolargo's cellar is cut eighteen meters into a south-west-facing Bairrada hillside, so gravity carries the fruit from delivery to press, and no yeasts, enzymes or bacteria are added. Vinha do Putto draws Touriga Nacional, Tinta Roriz and Merlot off clay-limestone soils, fully destemmed and fermented separately in small vats by mechanical treading. Malolactic and aging happen in stainless steel rather than oak, keeping the wine ruby and unvarnished — wild berry and violet aromatics, ripe fruit across the palate, good structure and an acidity that keeps it lively. Perfect for the table for most fare.