Pêra-Manca is produced from the Aragonez and Trincadeira varieties with each parcel being carefully separated and selected at the harvest. The vineyards are over 30 years old and selection depends on the grapes developing slowly without excess stress, drawing out the best characteristics of the varieties. In the best years that this happens the grapes are harvested, de-stalked, lightly crushed and fermented in 12000L oak vats. There then follows a long period of maceration before the wine is matured in 3000L oak vats for 18 months. The wine is aged in bottle for a further 48 months in the Cartuxa Monastery cellars prior to release.