Once this process is terminated, wines may be subjected to one of the following production processes: “Estufagem” or “Canteiro”, two different heating processes.



The wine is placed in inox stainless steel vats that are heated via a serpentine method. Hot water, at a temperature between 45 and 50 degrees Celsius, runs through this serpentine system for a period of never less than three months. Once the “estufagem” is completed, the wine is subjected to a period of “estágio” or let rest for at least 90 days in order to acquire the conditions that will make it possible for the oenologist to finish the wine so that it may be placed in a bottle with the required quality guarantee. These wines may never be bottled and commercialised before the 31st October of the second year following the harvesting and are typically batch wines.



The wines that are selected to age in “Canteiro” (this denomination comes from the fact that casks are placed on wooden support beams called “canteiros”) are aged in casks, usually in the top floors of the wine cellars, where the temperature is higher, for a period of two years. It has a type of oxidative ageing in the cask, making the wine develop unique characteristics of intense and complex aromas.


“Canteiro” wines may only be commercialised once at least three years have elapsed, counting from the 1st January of the year following the harvest.