This wine was produced with selected grapes from the oldest vines in the region of Borba. After a rigorous control of the maturation of the grapes in the
vine, the grapes were de-stemmed and crushed smoothly when they arrived in the winery, after which the alcoholic fermentation process followed, having been performed in stainless steel lagares (wine presses) with mechanical pressing. The vinification process ends with maceration during 10 days at a controlled temperature of 22-25 º C. The malolactic fermentation was performed in low-volume stainless steel vats. The wine aged for six months in new French, American and chestnut oak barrels, having then been bottled and spent 6 months ageing in the bottle.