Careful selection of the best grapes, harvested by hand. Destemming, crushing and pressing of all grapes on the same day. Fixation at 10ºC for 48 hours to clarify the must and enhance the aromatic expression of the grape variety. Temperature-controlled fermentation in stainless steel tanks at 15º/16ºC for 6 to 10 days. The vineyards of Quinta da Devesa are managed using sustainable agricultural practices, certified as Integrated Production Mode.

The Viosinho grape variety is typical of the Douro, as it adapts very well to warm and sunny climates. With complex and attractive sensory attributes, it has an intense floral character, as well as exotic fruit. On the palate, this wine is structured, indicating great ageing potential.