Produced under the supervision of the eonologist João Brito e Cunha with the traditional Douro grape varieties (Touriga Nacional, Touriga Franca, Tinta Roriz and Tinta Barroca), is currently staging in French oak barrels.
Half of this wine was harvested at night so that the grapes went fresh for the lagars, they also cool. The intention is to reduce the volatilization of flavors (which thus are retained in the lagar,  to be released only in the glass) and to minimize microbiological activity, so that only the inoculated yeasts to be successful.