The grapes from these high-altitude vineyards are harvested by hand. After pressing, and before fermentation, the must is clarified. Fermentation takes place in stainless steel vats at a higher temperature than is usual for white wine (22°C). This ensures that Alvarinho’s naturally fruity character does not outshine the delicate minerality that we look for in this wine. Bâtonnage and ageing on the fine lees improve the structure of the wine before its bottling.