Hand-picked at the optimum time, the grapes are destemmed, crushed and transformed into wine through careful maceration to extract their colour, tannins and aromas, which are enhanced by constant stirring during fermentation.

This takes place in stainless steel tanks at a controlled temperature of between 28 and 30°C until the correct level of sweetness (Baumé) is achieved. At this stage, grape brandy is added to produce the final fortified wine.

A high-quality wine produced by blending wines from different vintages to achieve the sensory qualities typical of these aged amber-coloured port wines. These wines have each been aged in oak barrels for varying periods, with the average age of all the wines in the blend determining the age stated on the label. The resulting blend expresses the characteristics imparted by ageing in wood.