Roupeiro, Perrum, Rabo de Ovelha and Arinto are the grape varieties used to make the Monte Velho and Alandra wines. After being harvested, these grapes are unloaded into containers, de-stemmed, chilled and crushed in pneumatic presses. Then there is the cold settling of the must at 10º, for 48 hours, followed by fermentation in stainless-steel vats (25,000 and 50,000 litres) at 12/13º. The process ends with stabilisation, filtering and bottling after 2/3 months.

The Verdelho varietal and the Vinha da Defesa and Duas Castas wines are made from the Verdelho, Arinto, Roupeiro and Antão Vaz grape varieties. A part of these grapes is received in containers and then subject to de-stemming, chilling, skin maceration and crushing in pneumatic presses. The remaining grapes are stowed in 25kg boxes, refrigerated for 24 hours and then the grape bunches are crushed in pneumatic presses. The must produced by all of the grapes is then settled in small quantities at 10º for 48 hours, followed by controlled fermentation at 12º in 10,000-litre stainless steel vats. The wines mature for 2 to 3 months and are then stabilised, filtered and bottled.

The production process of Esporão Reserva begins with the harvesting of the Arinto, Roupeiro, Antão Vaz and Semillon grape varieties. The grapes are stowed in containers, de-stemmed, chilled and then crushed in pneumatic presses. Next, the must is settled at 10º for 36 hours and is then divided up, taking two different courses: one part is fermented in new American oak barrels and matured in casks for six months, while the other part is matured and fermented at 15º in small stainless-steel vats. Finally, the wine is blended, filtered and bottled.

Private Selection is made from the Semillon, Marsanne and Roussane grape varieties. A part of these grapes is received in containers and then subject to de-stemming, chilling and crushing in pneumatic presses. The remaining grapes are stowed in 25kg boxes, refrigerated for 24 hours and then the grape bunches are crushed in pneumatic presses. The must produced by all of the grapes is settled at 10º for 36 hours, fermented in new French oak barrels and matured in casks using batonnage for six months. The process is complete when the wine is filtered and bottled.