The harvest period started mid September, concluding the 2nd week of October. The grapes are de-stemmed, crushed and pressed. The must obtained was then allowed to ferment at a controlled temperature in stainless steel tanks. Fermentation is stopped after 6 or 7 days by addition of neutral grape spirit (96% minimum) in order to maintain the desired sweetness degree. Vinification is made in strict accordance with traditional methods. Aged in old oak cask in the traditional “Canteiro ”system. After maturing, the wine underwent racking, fining and filtering before the blend was assembled and bottled.