Rigorous sorting is followed by destemming without crushing. The whole berries are transferred to open-top Inox tanks. Fermentation is started with a pied de cuve, and maceration lasts between six and eight days. The wine is pressed in a vertical basket press for
twelve hours and is transferred immediately to new barrels. The primary fermentation finishes in a barrel and malolactic starts spontaneously. The wine rests in a barrel for 7 months.
 
COMMENTS
Selection of vineyards in Chanteiro. Soils are granitic, sandy, and shallow. Due to the great drainage during the year, it is necessary to work specifically on the soil to avoid dehydration of the fruits and water stress, thus achieving a high concentration of fresh aromas
and sweet tannins
ORGANOLEPTIC CHARACTERISTICS
Red color with violets. The nose of red fruit, with elegant ok flashes. Volume, silky, good structure, and well balanced.