Traditional varieties from the Douro, especially Touriga Nacional, Touriga Franca and Tinta Roriz and Sousão. Vineyards up to 600 meters above sea level. With greywacke soil, interspersed with granite in some places.

 Hand-picked at the optimum time, the grapes are then destemmed, crushed and converted into wine through a process of careful maceration to extract their colour, tannins and aromas, enhanced by constant churning during fermentation. This takes place in vats (lagares) at a controlled temperature (between 28-30°C) until the right degree of sweetness (baumé) is achieved. At this point, grape brandy is added to create the final fortified wine. A wine of high quality, made from one single harvest, bottled 4 to 6 years after harvest.