At the Quinta das Marvalhas winery in Almendra, in the heart of the Douro Superior, grapes from Beira Interior – Síria, Fonte Cal and Arinto – were selected for this wine. The grapes were fully destemmed, followed by gentle crushing and skin maceration for around 12 hours. After this period, under inert conditions, the must was pressed in a pneumatic press, followed by clarification for 24-48 hours, depending on the variety and ripeness. Alcoholic fermentation took place at a controlled temperature between 12-14?°C. The wines then fermented and aged in 300?L French oak barrels for 8 months.