The grapes are harvested manually in September in 20 kg boxes. In the winery before being crushed, they spend 12 hours in a cold store at 10ºC. After being destemmed, the grapes ferment at 25ºC in cement vats with indigenous yeasts.
During the aging process, the grapes are not transferred to the cellar, trying to respect the character of the grapes. This wine is made from a plot of Meda (Upper Douro) at an altitude of 600 metres facing north on schist to granite transition soils. It is aged for 9 months in cement vats.