The Pousado vineyard, the newest from Quinta do Infantado, was planted in 1998 and has been certified organic since that year. North/Northeast exposure, less schist and the Covas river help maintain acidity and freshness in the wine. Partly destemmed fruit is fermented with native yeasts in lagar. The wine is aged eight months in tank and sixteen months in 300-liter French oak barrels (little to no new oak).