The winter in Bairrada was severe, long and with heavy rainfall. An almost non-existing spring and a summer with temperatures around 30°C, made difficult the disease control and the ripening. Ripening control began in mid-August, tasting and checking the grapes. The harvest of the whites began on the 28th August in excellent weather conditions, and finished on the 10th September. The fruit for the Gonçalves Faria Branco is sourced from various blocks of old and younger vines. It was fermented in stainless steel for 3 weeks and completed fermentation in old 1000L foudres. Malolactic fermentation took place in these same foudres where it matured for 18 months before being bottled unfiltered.