The grapes, from a single harvest, are harvested manually for small boxes. Vinification is carried out according to the traditional method of producing Port Wine. After partial destemming, the grapes are crushed in stone presses with foot treading. Fermentation occurs with temperature control, being interrupted by the addition of brandy. This wine, as it is produced, has great ageing potential. Aging in large wooden vats, it can be bottled between the 4th and 6th year. If, stored under ideal conditions, it has a potential for ageing, in bottle, of 20 years.