CLIMATE:

The 2015 viticultural year in the Douro region was generally hot and dry. As in the previous year the rain was abundant, and the vines used the water reserves in the soil, thus managing to keep the leaves green and protect the grapes from the sun. Also, during August, the not too excessive temperatures, combined with cool nights, allowed the vineyard to maintain its balance, originating high-quality musts of great harmony.

VINIFICATION:

The harvest was carried out in September. The grapes were transported in 25 kg boxes to the winery. The complete alcoholic fermentation was done in a press with foot treading. Afterward, the wine was taken to old barrels where the malolactic fermentation took place. Aging was done in these same barrels for 20 months until bottling.