Vinified at the Quinta da Leda winery from 100% estate grapes. After total destemming and soft crushing, the grapes are transferred to stainless steel tanks (90%) and lagares (10%), where maceration and alcoholic fermentation take place. Maceration is adapted to each grape variety for an average of 8 days in controlled temperatures between 82 - 86°F. Pumping over techniques are also tailored to each variety's individual characteristics.