Vinification

The 2016 viticultural year in the Dão was marked by a dry winter and the rain that fell in early spring provided 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. Fermentation took place with indigenous yeasts and traditional Dão winemaking.