Winemaking: It is vinified in the modern winery Quinta do Seixo, Cima Corgo, and Quinta da Lêda, in the Douro Superior, with refined technology. After gentle crushing and desengace, the grapes are routed to stainless steel vats where alcoholic fermentation is processed with long macerations. During this period, gentle extractions are carried out by the existing maceration system, pump reassembly and or controlled temperature flashing robot.
Phase: After the fermentation of finishing is followed the maturation in used barrels of French oak during a period ranging from 12 to 18 months. The plot is then elaborated based on the selections made during the numerous tests and analyses carried out during this period. In order to preserve the highest quality, it is only subjected to a slight filtration before bottling. Not being stabilized by the cold, it is natural to deposit formation during its ageing in bottle.