From their vineyards in Douro Superior, near Almendra, CARM's winemakers 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 matured and bottled, reflect the company's passion for the land and their respect for nature.

The Síria, Fonte Cal, and Malvasia grape varieties were first fully destemmed and then gently crushed, followed by approximately 12 hours of maceration. After this, the grapes were pressed in a pneumatic press under inert conditions to prevent oxidation. Depending on the grape variety and the ripeness of the grapes, the must underwent a clarification phase lasting between 24 and 48 hours.

Fermentation extended over several months and took place at controlled temperatures between 12 and 16 degrees Celsius. Subsequently, the wine matured on fine lees in stainless steel tanks to develop additional complexity, until it was finally prepared for bottling.

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