The harvest took place in the second week of September. The grapes were hand harvested to small 18Kg (40lbs) boxes, following a careful selection of the best grapes in the vineyard.
The grapes were totally destemmed. The fermentation took place in opened barrels at a coolness temperature of the room controlled naturally. After that the wine was transferred to the oak French barrels where it spent 18 months. A final taste of the wine was chosen and created by the family of Carlos Lucas, his wife Cristina Sousa and his children Carolina and Diogo Lucas.