Produced from the grape varieties, Arinto, Antão Vaz and Roupeiro, planted in the vineyards of the Eugénio de Almeida Foundation. When the grapes reach the ideal state of ripeness, they are harvested and transported to the winery, where the technological process begins with total destemming and light crushing. Then, the grapes are fermented in stainless steel vats, at a controlled temperature of 16ºC. This is followed by aging on fine lees for nine months with regular bâtonnage.
