Manual vintage. Desengace, crushing and pressing of all the grapes of the day. Decant at 10ºC for 48 hours to purify the must and improve the aromatic expression of the grape variety. Controlled temperature fermentation in stainless steel at 15º/16ºC, for 6 to 10 days. Careful selection of the best grapes, with manual harvest. Desengace, crushing and pressing of all the grapes of the day. Decant at 10 ºC for 48 hours to purify the must and improve the aromatic expression of the grape varieties. Controlled temperature fermentation in stainless steel at 15 º / 16 ºC, for 6 to 10 days. The Viosinho grape variety is typical of the Douro region because it adapts very well to warm and sunny climates. With complex and attractive sensory characteristics, it has an intense floral character, as well as exotic fruits. In the mouth this wine is structured, which indicates great aging potential. Quinta da Devesa vineyards are managed using sustainable agricultural practices, certified in integrated production mode.