Produced from the region's autochthonous varieties (Bical, Maria Gomes and Cercial), from vineyards over 40 years old, with a production of about 3 tons/ha.

The winemaking process is strictly controlled and after a light pressing, the grapes undergo a natural decantation process, followed by fermentation in a stainless steel tank with temperature control, where it ages until bottling.

This results in a citrus coloured wine, very delicate, fresh and elegant. It has good acidity, and great capacity for evolution in the bottle.