The wines that are selected to age in “Canteiro” are aged in casks, usually in the top floors of the wine cellars, where the temperature is higher, for a period of two years. It has a type of oxidative ageing in the cask, making the wine develop unique characteristics of intense and complex aromas. “Canteiro” wines may only be commercialised once at least three years have elapsed, counting from the 1st January of the year following the harvest.