Pinot Tinto, Touriga and Rufete undergoing free fermentation of whole bunches in lagar with carbonic fermentation and gentle treading. From barrel to bottle. Elegant structure.
The vintage of the resilient ones, the same vineyard, in the same profile of red wine with an elegant structure and long finish.
Vineyard blend in different winemaking styles. Gouveio, Malvasia Fina, Cercial do Douro and Verdelho ferment freely in tanks and barrels, partly through carbonic fermentation. Minerality and salinity, good volume and freshness.
From each vineyard plot, using different winemaking styles. Cercial from the Douro, Malvasia Fina, Gouveio, Verdelho, as well as some Chardonnay and Alvarinho, ferment freely in lagar and neutral barrels. Whole bunches in open vats, with partial maceration. Aged in neutral barrels on good lees. Minerality and salinity, great volume, good crema and freshness.
Skin contact white wine in lagar (traditional stone trough), whole bunches undergoing carbonic fermentation and long aging on fine lees in vats and old barrels
Traditional vineyard with free fermentation of whole bunches in the lagar, using carbonic fermentation. A light, old-fashioned, farmer's red wine.
Traditional vineyard with free fermentation of whole bunches of red and white grapes in the lagar (traditional stone trough), carbonic maceration, short skin contact and gentle extraction. A young and fresh red wine, without additives, without nonsense.
Grapes were destemmed for a dorna, conditions of anaerobiosis were created. These remained in these conditions for 10 days, after these 10 days they were pressed in a vertical press. Finished the fermentation in a stainless steel bowl where it aged for about 3 months.
