Touriga Franca, Tinta Roriz and Touriga Nacional are the predominant varieties, with a little of other native varieties in the mix as well. The fruit comes from two sustainably farmed sites (Serra Douro & Serra de Cotas) on steep slopes of schistous soils; like all Infantado vineyards, these are ranked "Class A ", the highest classification in the Douro. The bunches are hand-harvested, mainly destemmed and fermented spontaneously with native yeasts in stainless steel lagares with robotic treaders built to mimic the gentleness of the old tradition of foot treading. The wine is aged for 18 months in 300-liter French oak barrels (little to none of it being new) and bottled without fining or filtration.