From the first Quinta acquired by the Borges brothers in 1904, this wine has its roots in the traditions that made the region famous.

After 12 hours of skin maceration, the grapes were pressed, and followed by cold static decantation, after which the must
is separated from the lees. Fermentation happened at controlled temperatures. After the alcoholic fermentation is complete the wine aged on the fine lees for 6 months.