This wine was produced from selected grapes planted in the vast chalky-clay and schist plains in Borba. When they arrive to the winery 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 in stainless steel vats by using physical processes, the wine is filtered before being bottled in the following spring.

The harvest period begins in the end of August, at night and is performed with grape harvesting 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 controled 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.