Description

The grapes are rigorously selected and transported in 25 kg boxes
to the cellar.
The fermentation of the grapes takes place without stems in granite and schist mills, with
treads by foot, providing the wine with rich, soft tannins, as well as a
prolonged persistence.
The masses are pressed in a pneumatic press and the must is transferred, by
gravity, into stainless steel vats, where alcoholic fermentation ends and
subsequently carries out malolactic fermentation.
The wine aged solely in stainless steel, with the aim of preserving the
characteristics of Portuguese grape varieties.
4933 bottles were bottled.
Harvesting, production and bottling on the property.