After selecting a plot of old Touriga Franca vines, after ripening control, the grapes were harvested on the day when they showed complete phenolic ripeness, with acidity and sugars in excellent balance.

The grapes were completely destemmed, directly into the century-old granite presses, where fermentation took place, firmly and constantly, with foot treading, at the beginning and during the 10 days of fermentation, always at a controlled temperature between 23º and 26ºC.