The vineyards were planted in the mid-1980s, with traditional Douro grape varieties: Touriga Nacional, Tinto Cão, Souzão, Touriga Franca and Tinta Roriz, Tinta Barroca and Tinta Amarela varieties, as well as a small plot planted with a selection of clones of the most important international varietals.

Grapes are vinified with total destemming, soft crushing and thermal shock, followed by a period of cold prefermentative maceration in the wine press for about 12 to 24h. The must is transferred to broad and low fermentation tanks, where the wines ferment for about 10 days. Malolactic fermentation occurred naturally and is finished in late December. Part of the fermentation process is made in oak barrels.

For Vinha da Urza Douro and Vinha do Bispado Tinta Roriz, Touriga Franca and Touriga Nacional varieties were selected to create balanced wines. In Vinha da Urza Douro aromatic bright wild blackberry and fig aromas dominate the nose, balanced with elegant ripe black fruits on the palate. This wine matches meats, cheeses and most Mediterranean cuisine.
Vinha do Bispado is very fresh on the nose and intense with notes of wild black fruits and black cherries balanced with seductive hints of licorice. It is also very complex due to subtle notes of oak. It pairs with meats, cheeses and most Mediterranean food.