Melgaço, the northernmost region of Portugal, is protected by a set of mountains that allow a perfect marriage between the rainfall, the temperature and the number of hours of sunshine necessary for the best maturation of the grapes of the Alvarinho grape.

The grapes, exclusively from the Alvarinho grape, are harvested by hand and transported to the cellar in a short time. After pressing, the must obtained decanta for 48 hours, follows the fermentation and stage in French Oak Hull (new and used barrels), having remained on the fine lees with periodic batonnage until the end of June.