In order to reach great aromatic complexity and freshness, Mara Moura is made of grapes from selected vineyards with schist soils located in the higher grounds of D.O. Monterrei.
Alcoholic fermentation is carried out at a low temperature, with a battônage twice a week so the lees remain suspended giving the wine fattiness and complexity.
To enhance the aromatic sensations, a small percentage of "treixadura" is incorporated. The result is a fresh and nerveux wine where varietal typicity dominates.