Produced from a selected blend of the Arinto and Antão Vaz grape varieties, grown in the vineyards of Fundação Eugénio de Almeida.

The grapes are harvested at their optimal ripeness and transported to the winery, where they undergo total destemming, gentle crushing, pressing, cooling and must clarification.

Part of the blend is fermented in stainless steel tanks, while the remaining portion ferments in French oak barrels at a controlled temperature of 16°C.

Following fermentation, the wine is aged on fine lees with regular bâtonnage for 12 months.

The final stages include filtration, blending, tartaric and protein stabilization, final filtration and bottling, followed by an additional 10 months of bottle ageing before release.