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. 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 18 months in second year allier oak barrels.