Produced from a selection of the Arinto and Antão Vaz grape varieties, 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: total destemming and light crushing, pressing, cooling and clarification of the must. One part of the batch ferments in stainless steel tanks, fermenting the other part in French oak barrels, at a controlled temperature of 16ºC
