It is produced from a selection of the Antão Vaz and Arinto vine varieties planted in the vineyards of the Eugénio de Almeida Foundation.

When the grapes reach the ideal stage of maturation, they are harvested and transported to the winery, where the technological process begins: total destemming and slight crushing, pressing, cooling and clarification of the must.

One part of the batch is fermented in a stainless steel tank, fermenting the other part in French oak barrels, at a controlled temperature of 16ºC.

After fermentation, a stage is followed, on fine lees with periodic batonnage, for 12 months. Finally, filtrations, blends, tartaric and protein stabilization, final filtration and bottling are carried out, followed by a final stage of 9 months in the bottle.