The vinification of the two varieties takes place separately and the blend is made later. The grapes harvested mechanically during the night are pressed in a pneumatic press.

After flotation, Arinto ferments in stainless steel vats at 16 ºC and Chardonnay ferments at 18 ºC in French oak barrels.

Once fermentation is complete, the Chardonnay ages for 4 months in barrels with weekly battonage.

With a pale yellow color and a complex aroma of white fruit, it has notes of pear and apricot associated with vanilla from the wood.

In the mouth it is fatty, fresh and balanced.