Grapes sourced from vineyards planted on the Beira Interior plateau at an average altitude of 700?metres, predominantly on schist soils. Depending on the vintage, the best vineyard parcels are selected, where the indigenous grape varieties are perfectly adapted to the rugged, high-altitude climate. Hand-harvested grapes, fully destemmed and immediately crushed upon arrival. Fermentation takes place between 22-26?°C over 7 days, with gentle maceration. Aged for 6 months in used French oak barrels.