Winemaking: The grapes were harvested manually in the best plots of Quinta do Gradil and totally disengaged on arrival at the winery. This wine was vinified in small stainless steel vats at a temperature of 26 º C. After the malolactic fermentation, the wine was aged for 12 months in French oak barrels.
Soil: The soils are clayey in nature, with some clayey stains and good drainage. The wide slopes at the foot of the Serra de Montejunto privilege an excellent sun exposure and its proximity to the Atlantic Ocean gives it a natural acidity.