Parcels of vines planted between 1932 and 1970 at a density of 8,850 plants per hectare. Situated on the steep slopes of the Pinhão River at an altitude of 300 m, with shale soils that are poor and rough, of low yield but with grapes of high concentration and quality.

An unusual year for winemaking. Winter was cold and dry with very little rain. With the onset of spring, rain came in abundance, which allowed the replenishment of water reserves in the soil. Unstable weather and strong winds at the end of May (flowering stage) caused some loss of yield as well as a delay in the growth cycle. Diseases also broke out and all care was doubled. Summer started with a lot of rain, but periods of intense heat in August allowed the grapes to ripen more evenly, and a warm September further accelerated ripening. Wines of great concentration and balance and exceptional elegance were produced at the winery.

Fresh grapes at their ideal point of ripeness are picked by hand and placed in 20 kg boxes. After careful sorting by hand, destemming and gentle treading in small vats, the grapes underwent five days of cold maceration. Fermentation with indigenous yeasts began slowly, taking place over 10 days with daily delestage. After alcoholic fermentation, the wine underwent skin maceration for 30 days. The wine was aged for 30 months in new French oak casks. From a selection of the best and most unique casks of the batch only 666 numbered bottles were produced.