Grapes are completely destemmed and crushed. Frementation is carried out with maceration skins at controlled temperature in stainless steel tanks. The juice is frequently pumped over the cap for about 2-3 days, to extract color and aroma compounds. During fermentation, neutral grape spirit is added, the wine goes through Estufagem, and is then aged for at least 5 years in casks or blened with matured wines in caskes for at least 5 years.