These grapes come from our Touriga Francesa plots, located at an altitude of 430 meters, on transitional soils between granite and schist, resulting in a balanced ripeness that is evident in this Quinta da Extrema lot. The grapes are selected and harvested by hand into 20 kg boxes. At the winery, the grapes undergo a 48-hour cold maceration in stainless steel tanks. Fermentation begins after this period and lasts 7 to 10 days at a controlled temperature of 23°C. Part of the fermentation occurs in malolactic fermentation in new French oak barrels.

The ageing process lasts 18 months in barrels, some new and some used. After this period, the wine ages in the bottle for 1 year.