After careful selection by their best state, the grapes were harvested for chests of 25 kg and sent to the wine- making center where they were fully de-stemmed. Fermentation occurred during 9 days in the traditional 7-ton granitic stone tanks with foot stepping and smooth reassembles for blanket leaching and extraction of phenolic and aromatic compounds. At the end of the alcoholic fermentation the wine was transferred to new French oak barrels where malolactic fermentation occurred and aged for about 18 months.
Rich and structured wine with notes of black fruit but, at the same time, very fresh.
WINEMAKER : Maria Serpa Pimentel
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