The white grape varieties recently introduced in Alentejo’s vine population show their greatest potential in this wine and symbolise quality in the region of Borba. Grapes cultivated in vineyards with moderate productivity levels allow us to produce a fresh and balanced wine. The harvest was performed manually during the mornings to achieve the ideal temperature of the grapes as they arrived in the winery. The grapes were transported in small quantities. After the crushing and total destemming of the grapes a slight maceration was performed, after which the pressing, decantation through cold system for 24 hours and alcoholic fermentation followed. 30 % of the wine was then stored in French and American oak barrels at a controlled temperature of 15 ºC. After the ageing, stabilisation and slight filtration the wine was bottled.