The vineyards, located at a unique altitude (700-750 metres), bring together the region’s characteristic varieties and comprise three plots with distinct profiles: Alvandeira, with clay-loam soils; Souto, with transitional granite-schist soils; and Lameiras, with granite and quartz. Organic production, a <em>terroir</em> steeped in history, and the setting between the Douro, Côa and Águeda rivers give the wines from this estate a truly unique profile. Fresh grapes harvested by hand at optimal ripeness into 20 kg crates are taken to the winery, where they are destemmed and gently crushed. Pre-fermentation maceration lasts for 10 days. Fermentation takes place over 14 days in stainless steel, followed by 32 months of ageing in French oak barrels.