The wine is crafted from a blend of Syrah and Castelão grape varieties, which are hand-harvested at the peak of maturity from traditional and organic vineyards. The two grape varieties undergo a classic fermentation process, with a portion of the fermentation taking place in 1000-liter tanks with the stems intact. The wine is then pressed and aged for 10 months in old 300-liter barrels, during which time the malolactic fermentation is completed.
