The harvest period occurs in the beginning of September. The grapes are destemmed and crushed. The alcoholic fermentation then takes place at a controlled temperature of 25ºC. During this period the maceration occurs for
7 days by using the pumping method so as to optimise the extraction of colour, aromas and flavours. The next phase is the malolactic fermentation which is a very important step that allows the wine to become softer and smoother. After
the period during which the wine stabilises by using physical processes in stainless steel vats, the wine is filtered before being bottled in the following spring.

The harvest period usually begins in the end of August, at night and is performed with machines, preferably in the morning at the same time as the manual harvesting. When received in the winery, the grapes are immediately destemmed, separated from the must and crushed. Decantation (separation of the must and the skins) is performed 24 hours later thus preserving the freshness and the characteristics of the fruit. Fermentation is the next step in the vinification process performed at a controlled temperature of 18ºC. After a minimum period of 4 months, during which the wine stabilises in stainless steel vats by using physical processes, the wine is filtered before being bottled.

The grapes come from certified vines for the production of DOC Alentejo wines in the sub-region of Borba. A rigorous maturation control was performed as the grapes arrived in winery. They were than destemmed and crushed, after which the alcoholic fermentation and the maceration - 6 to 10 days at a controlled temperature of 25ºC to 28ºC - took place. When the malolactic fermentation ended the wine aged for 12 months in stainless steel deposits and for another 3 months in French and American oak barrels so as to preserve its main characteristics before being bottled.