Vinification

The 2015 viticultural year in the Dão was marked by a drier winter than the previous year, and the rain that fell in early spring allowed for some water reserves in the soil, which supported the plant during the dry spring and 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 in the vineyard, the grapes were vinified respecting their entire nature. Fermentation took place in temperature controlled stainless steel vats (28º to 31ºC). Cuvaison for 18 days followed by 14 months aging in allier oak barrels.