This was characterized by the absence of precipitation, which led to a delay of the vegetative cycle and in consequence it was anticipated a late harvest. These conditions caused a delay in the grapes maturation, reaching about 10 days of delay. The summer was warm but with no precipitation, which safeguarded the aromas and flavors of the white grapes.

During the winemaking process, there is a skin maceration for 12 hours, followed by alcoholic fermentation at 16oC, taking advantage of only the purest tear wort.

Quinta da Garrida Reserva Branco is made exclusively from the Encruzado variety, typical and exclusive of the Dão region. 40% of the wine is fermented in French oak barrels of 1 year and at the same, the battonage (stirs fine lees to increase the gustatory structure of the wine) takes place for 3 months.