The grapes were harvested by hand, into small boxes of 18kg, according to a careful selection of the best grapes in the vineyard.
Three tons of grape from the varieties Touriga Nacional, Alicante Bouschet and Syrah were selected and joined with 10% of Cabernet Sauvignon. The grapes went to a small stainless steel tank, where they macerated for 24h at low temperature, before starting the fermentation with native yeast at controlled temperature. After the fermentation, the wine was transferred to a stainless steel tank, where it naturally decanted and then was again transferred to a selection of new and old barrels, where it remained for 14 months. After bottling the wine rested for a minimum of 6 months in cool cellar before the release to the market.