Vinification with technology refined in Cima Corgo and Douro Superior, the grapes for Vinha Grande underwent a gentle crushing and destemming, followed by alcoholic fermentation under controlled temperature in stainless steel vats, with long macerations and reassembly. Maturation during a period ranging from 12 to 18 months in used French oak barrels. The blend was subsequently made on the basis of selections made during the numerous tastings and analyses carried out during this period and was slightly filtered before bottling.