In fermentation vats, the manta (solid part of the must, kept in suspension by carbon gas produced by the fermentation process) is sprinkled with the use of remounting pumps. The grapes are foot trodden in the stone lagares using the traditional method. There, the sprinkling of the manta also takes place, so that an intense contact between the solid and the liquid parts of the must enables the extraction of the aromatic richness Douro grapes have to offer.

The wine must scale and the thermometer are under permanent attention. As soon as density starts decreasing, it means that the sugars are turning into alcohol and the must into wine. The machine that had been heating the vats starts cooling them so that fermentation takes place slowly, meticulously and patiently. Thus, nothing and no scent will be lost.