The grapes stem from 3 Douro areas at between 450 and 650 m altitude and granitic soil.
The varieties are mainly Viosinho, Rabigato and Codega de Larinho from vineyards under 20 years old.
The grapes are pressed and the must is separated for 2 to 3 days at 10° C. After cleaning, the fermentation takes place at a temperature of 14°C for 3 to 4 weeks. At the end of the fermentation, the wine is separated from the thicker lees and aged in stainless steel till bottling. By the end of December, fine lees will be stirred once a week (batonnage).
Harvest white is a naked wine of good aromatic intensity, concentrated and fresh. Easy to drink, gathers consensus for hors d’oeuvres (appetizers), shellfish and grilled fish.