Vinificação: The grapes were harvested in the early hours of the morning to maintain their aromatic freshness. After total destemming, they were subjected to maceration maceration for 4 hours before being pressed, always protected from oxidization. Fermentation occurred in small stainless steel vats at a temperature of 16 º C after cold maceration.
Solo: 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.