Production 
All red wines are vinified in open stone troughs (lagares). Whole bunches, including stems are included in the maceration process making harvest timing especially critical. The hand-picked bunches are food-trodden twice daily and allowed to ferment for roughly 4-6 days. The young fermented wine undergoes malo-lactic fermentation in the autumn, in large wooden tonéis (5,000ltr vats) and in small new (or used) oak barriques (up to 25% of the final blend). It is racked off its coarse lees in mind-winter and them remains undisturbed for a further 12-15 months. Once bottled the wine is matured for a further 6-9 months before being released.