Harvested manually in several-weekly selections, according to ripeness. The Verdelho grapes are totally de-stemmed, crushed and pressed. The must obtained was then allowed to ferment at controlled temperatures in stainless steel tanks. Fermentation is stopped after 5 or 6 days by addition of neutral grape spirit (96% minimum) in order to maintain the desired sweetness degree.

The wine is aged in old oak casks in the traditional “Canteiro ” system. After maturing, the wine underwent racking, fining and filtering before the blend was assembled and bottled. A golden yellow hue with aromas of toffee, oranges, cinnamon, and butterscotch. The palate is refreshingly crisp, with notes of tangerines, sea salt, lemons, blood oranges, and pecans, and a butterscotch finish. Aged in old oak in the traditional “Canteiro” system. After aging, underwent racking, fining and filtering.