The Arinto, Sauvignon Blanc and Alvarinho grapes were harvested during the cool mornings of the Serra d'Osa hillside. After destemming and pressing, fermentation takes place at low temperatures and 30% of the blend in French oak barrels for second use, with battonage for 2 months. The fermentation and aging process takes place in an underground cellar under excellent conditions of humidity and temperature, where the batch is elaborated, filtered and bottled young, in order to maintain all the fruit and freshness.