The grapes were handled separately after a short cold maceration. Fermented at a controlled temperature of 28°C for 8 days, with a daily regimen of "delestage" and manual pumping. Malolactic fermentation was done in stainless steel vats, except for the Touriga Nacional batch, which took place in French oak barrels, and Alicante Bouschet in turn, evolved on lees in "cuvaisson" for 2 months. These wines batches matured in barrels for 20 months (50% new). The final blend was prepared after a qualitative selection, confirmed by several tasting tests.