Tinta Amarela and Tinta Barocca were harvested together early in February at a sugar of 23.5 o Balling. Bunches were destemmed, crushed and rapidly cooled in an open fermenter. The berries were then left untouched to start natural fermentation. As soon as the fermentation was underway, the free run juice was drained from the open fermenter and cool fermented at 15-18 o C in tank. After fermentation, the wine underwent malo-lactic fermentation in tank with staves.