Winemaking: Grapes of the best plots of the Herdade da Candeeira were harvested by the freshness of the morning, disenged and subjected to cold maceration for 24 hours. The wort, clarified, fermented with controlled temperatures in stainless steel vats. 20% of the lot aged in French oak barrels. After gluing and filtration, it was bottled to keep its character fresh and fruity.