The grapes were vinified at our winery at Quinta das Marvalhas, in Almendra, in the heart of the Douro Superior. They were selected from Beira Interior vineyards in the Figueira de Castelo Rodrigo area, from the Tinta Roriz and Touriga Nacional varieties. Fully destemmed and gently crushed, the grapes underwent thermal shock followed by 12 to 24 hours of cold pre-fermentation maceration in lagares (traditional stone troughs used for foot-treading grapes). The must was then transferred to wide, shallow fermentation tanks, where maceration continued for 8 days at 22 °C.