Grapes were handpicked to 16 kg cases and carefully selected at the winery. After full de-stemming and a soft crushing, they were subjected to maceration and fermentation in stainless steel vats at a temperature of 24-26 ° C. The cold maceration was adapted to each variety, being longer for Touriga Nacional and Touriga Franca. The malolactic fermentation of Touriga Nacional and Tinta Roriz was done in French oak barrels. The final blend aged for 12 months in 2nd -3rd year barrels.