The grapes are harvested manually in September in 20 kg boxes. In the winery before being crushed, they spend 12 hours in a 10ºC cooling chamber, followed by a soft pressing in a vertical press. Fermentation occurs with indigenous yeasts and the wine matures in oak casks and tanks for 9 months. During the maturation process, the wine is not moved in order to respect the character of the grapes. Made from a plot in Meda (Douro Superior) which provides open-coloured wines with elegant aromas with good acidity when planted at altitude. Part of the fermentation is done in used French oak barrels at 25º c. It matures for 9 months in barrels.