Vinificação: The grapes were harvested in the early hours of the morning to maintain the aromatic freshness. After, total destemming was subjected to maceration maceration for 4 hours before being pressed, always protected from oxidization. Fermentation occurred in small stainless steel vats at 16oC 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.