Vinificação: The grapes were harvested in the early hours of the morning, in order to enhance their freshness and primary aromas. Subsequently, they were disenged and gently pressed. The fermentation took place in small stainless steel vats at low temperatures.
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.