This is a unique feature of the Beira Interior region, as it is made from red and white grape varieties with excellent acidity, vinified as white wines, following the classic method involving a second fermentation in the bottle with wild yeasts and manual riddling.

Strict control of ripeness is maintained in order to produce wines with excellent acidity, vinified as white wines. After blending, they formed the base wine, which fermented with free-floating yeasts in the bottle, followed by manual riddling. During the dégorgement process, the top-up with expedition liqueur was made using the wine itself.

Winemaking: Ángela Marín, João Carvalho, Pedro Carvalho, Virgílio Loureiro.