This red wine is produced from hand-harvested Baga and Syrah grapes from old vineyards, with an average age of 40 years, located in Ventosa do Bairro, at an altitude of 100 meters and with an average production of 4.7 tons per hectare.

Fermentation took place in stainless steel for approximately 12 days, at a controlled temperature of 26°C. Syrah underwent malolactic fermentation in new French oak barrels (500L), where it aged for 6 months.

The Baga remained in the mash for a week after fermentation to further extract structural and aromatic compounds, followed by a six-month aging in stainless steel to preserve the fruit. Due to the lower ripeness rates of the year, the Baga underwent regular bâtonnage to impart greater volume and complexity to the wine, compensating for the less concentrated structure of the grapes.