Vinification

The 2016 viticultural year in the Dão was marked by a dry winter and the rain that fell in early spring allowed for some water reserves in the soil, which supported the plant during the dry summer months. Being an early year, by July the vines were already in the veraison stage, and the harvest started a week earlier than the previous year. After a careful selection both in the vineyard and in the winery, fermentation took place in stainless steel vats, with controlled temperature. It aged for 12 months in third year allier oak barrels and a further 18 months in the bottle.