majority of the label is consumed within a year of production.) The red is perfect alone or to accompany any meat of strong taste. The white wine, vinho branco, made from locally grown Moscatel grapes, has a fresh taste, unique clarity, and golden shades. Odors include that of semi-sweet citric fruits like the grapefruit. These characteristics are noticed visually and on the palate, where the wine combines harmoniously with the alcohol content. The white also has a subtle, residual sweetness to be enjoyed with appetizers or with fish, shellfish, white meats, or Chã's goat cheese. This elegant wine is best served at a temperature of 10 °C and can be saved for 2–3 years if stored correctly. The rosé wine, vinho rosé, uses a similar variety of dark grapes as the red. It has an elegant rose color with flavors of small, sweet fruits like currants and strawberries. Like the white, the rosé is fresh on the palate and is best savored alone or with light meals, again at 10 °C. It too can be enjoyed up to three years. New to the “Chã” family of wines is the sweet vinho passito, made with the same Moscatel variety of grapes as the vinho branco. However, unlike with the white, the grapes used for the passito are first sun-dried, after which these uvas passas, or raisins, are put through the regular fermentation and filtration processes. Because dried grapes are used, the alcohol content in the passito is lower, at about 10.6%, than what is found in the other “Chã” wines (14%). The passito has a dark amber color; is slightly more viscous than the white, red, and rosé; and has a pleasant acidity to balance its sweetness. Odors include that of figs and dried fruits like raisins, prunes and dates. The passito is ideal between 12° and 14 °C as either a post-dinner or dessert wine or, simply, as a “wine of meditation.” Wine making at the Associação During the wine-making process, much attention is given to the hygienic conditions of the cellar and machines. After arrival, the grapes are cleaned and are either crushed (to make red wine) or pressed (to make white and rosé). This process is done as quickly as possible to prevent contamination and odor. The pulp is then put in specially-designed barrels in the cellar, where the temperature remains cool even during the hottest days, to