Selection of the best grapes of the Vinhão variety.
Fermentation in granite presses, total destemming with footsteps.

After manual harvesting for 20 kg boxes, a careful selection of the best grapes is made. Soft pressing and fermentation in stainless steel vats at controlled temperature for 4 weeks.

Degreased grapes, pressing and skin maceration for 12 hours. Fermentation in stainless steel vats at low temperatures.

Degreased grapes, pressing and skin maceration for 12 hours. Fermentation in stainless steel vats at low temperatures.

Degreased grapes, pressing and skin maceration for 12 hours. Fermentation in stainless steel vats at low temperatures.

After manual harvesting for 20 kg boxes, a careful selection of the best grapes is made. Soft pressing and fermentation in
stainless steel vats at controlled temperature for 4 weeks.