In the vineyard, the grapes are produced exclusively in vineyards located in Properties of Associates, in the sub-region of Borba, which are audited and certified in integrated production system and approved for the Alentejo wine sustainability plan. Grapes harvested by hand.

In the Cellar, after total destemming and slight crushing, the grapes are subjected to alcoholic fermentation in a stainless steel mill, with mechanical step control, and are left to macerate for 10 days under a controlled temperature of 22-24ºC. The malolatic fermentation takes place in a small volume stainless steel tank. After a period of maturation of 6 months in new French and American oak barrels, the wine is bottled and left to mature in a climate-controlled cask-ageing cellar for 6 months. Garnet colours.