In this vineyard, the predominant grape varieties are Jaen, Tinta Pinheira, Tinta Amarela, and Baga.
For its vinification, the grapes were partially destemmed and gently crushed in a granite lagar (traditional stone trough). Fermentation took place at a controlled temperature of 23ºC, gently homogenizing the must with foot treading in order to achieve good extraction from the grapes, preserving all aromas and flavors.