The vinification philosophy was to respect the grapes and nature and focus on seeking the expression of the terroir of Serra da Estrela, thus, no other product was used except sulphur.
Alcoholic fermentation took place in open vats with traditional treading and began naturally, with the yeast from the vine itself, to express its identity in the purest form.
Very little extraction was sought. After pressing, the wine was placed directly into used French oak barrels, where malolactic fermentation took place until the following spring and where it aged for 18 months. Bottling took place in July 2020.