From their vineyards in Douro Superior, around Almendra, the winemakers of CARM have been active since the end of the nineteenth century. Their oldest vineyard was planted in 1966, and since then they have continuously expanded and improved the selection of traditional varieties. With the construction of the cellar in 2004, which combines the latest technology with traditional presses, they can ferment the best grapes and produce outstanding wines. These wines, carefully aged and bottled, reflect the company's passion for the land and their respect for nature.

The Touriga Nacional and Tinta Roriz grapes were first completely destemmed and gently crushed. This was followed by maceration, which lasted between 12 and 24 hours depending on the grape variety. The grape musts were then transferred to large, shallow fermentation vats, where they continued to macerate at a controlled temperature of 22 °C for a period of 8 days to develop their full aromatic potential.

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