Vinification according to the traditional method of Port Wine. After gentle crushing with partial destemming, alcoholic fermentation with skin maceration follows. Fermentation takes place at a controlled temperature and is stopped by the addition of grape spirits. The entire winemaking process, overseen by the winemaking team, takes into account the grape varieties, their degree of ripeness, and the desired sweetness.
This wine is the result of a selection and combination of white wines, aged in oak casks for a period exceeding 10 years.