This wine was issued of grapes, which were previously selected directly from our best vineyards to have a rigorous control of their maturation during several months to select finally the best ones in their best maturation point. At their arrival at the Adega, the grapes were immediately crushed. Then, during the first 6 to 10 days of the alcoholic fermentation, this must was left in prolonged contact with the skins. The fermentation process occurred under a controlled temperature of 25ºC. After the second step of the fermentation, called malolactic fermentation, we selected and composed the final blend, which matured for 12 months in stainless steel vats, and then more 3 months in wooden casks to gain more structure and complexity before bottling.