These grapes come from our best Touriga Nacional plots, located at an altitude of 450 meters, on transitional granite and schist soils, providing a ripeness and balance that is evident in this Quinta da Extrema lot. The grapes are selected and harvested by hand into 20 kg boxes. In the winery, the grapes are cold macerated for 48 hours in stainless steel tanks.

Fermentation begins after this and lasts 7 to 10 days at a controlled temperature of 23°C. This is part of the malic fermentation process in new French oak barrels.

Aged for 18 months in barrels, some new and some used. After that, it aged in the bottle for 1 year.