From their vineyards in Douro Superior, around Almendra, the winemakers of CARM have been operating since the end of the nineteenth century. Their oldest vineyard was planted in 1966, and since then they have continued to expand and improve their selection of traditional varieties. With the construction of the cellar in 2004, which combines the latest technology with traditional mills, they are able to ferment the best grapes and produce outstanding wines. These wines, which are carefully matured and bottled, reflect the company's passion for the land and their respect for nature.

The grapes of the Síria, Fonte Cal and Malvasia varieties were first completely destemmed and then gently crushed, followed by maceration for around 12 hours. The grapes were then pressed in a pneumatic press under inert conditions to prevent oxidation. Depending on the grape variety and ripeness of the grapes, the must underwent a clarification phase lasting between 24 and 48 hours.

Fermentation continued for several months and took place at controlled temperatures between 12 and 16 degrees Celsius. The wine then matured on the fine lees in stainless steel tanks to develop additional complexity until it was finally prepared for bottling.