From the vineyards planted in the cool sands of the Atlantic coast: Alvarinho (75%] and Loureiro (25%]. The grapes were harvested manually during a night harvest, after the bunches were selected, they were pressed, followed by a period of cold decantation for 24 hours.

Fermented spontaneously and aged separately: the Alvarinho in a 2000-liter Slovenian foudre and the Loureiro in a 500-liter used oak barrel for 10 months. After this period, the blend underwent a second stage in stainless steel with fine lees for 8 months.