In the past the grapes of the great wines of the Douro, but also those here in the Alentejo, were crushed in open, often monolithic, granite or marble tanks with bare feet. Although it does have folkloric appeal, nowadays for reasons of hygiene and economy, the method favoured is open fermentation with mechanical submerging of must cake and manual pumping over with must, which takes place in stainless steel fermentation tanks with built-in cooling rings.

This system has been retained for high quality must, especially for the premium red wines, and guarantees top quality wine.