The grapes were vinified at our winery at Quinta das Marvalhas, in Almendra. We selected grapes from Beira Interior vineyards in the Figueira de Castelo Rodrigo area, from the Arinto, Síria and Fonte Cal varieties. The grapes were fully destemmed, followed by gentle crushing and skin maceration for around 12 hours. After this period, in an inert atmosphere, the must was pressed in a pneumatic press, followed by a clarification stage lasting 24 to 48 hours, depending on the variety and ripeness. Alcoholic fermentation took place at a controlled temperature between 12-14 °C. The wines then aged for 8 months in second-use French oak barrels.