- Arinto 50%
- Antão Vaz 50%
Viticulture and Enology
The harvest takes place early in the morning after a strict selection to reduce the fruit yield to 400 kg/ha. Grapes are fermented in the stainless steel vats for a period of 30 days at 12ºC. The wine is transferred to another vat for filtering at 8ºC before it is bottled and taken to the cellar to stay for 6 months before it is released.
Days fermented in the stainless steel at 12ºC
Months in bottle
Good wines improve with time
We believe in the old way of producing wines, we trust our wines enough to age them up to 10 years in bottle. Keeping them in our seller for such a long time.