CLIMATE:

The 2015 viticultural year in the Douro region was hot and dry. However, the vines kept their leaves green, thus protecting the grapes from the sun. The vine had to draw on the water reserves accumulated from the previous year. Thus, it was able to maintain the hydric balance and, consequently, balanced maturations, originating very high-quality musts.

VINIFICATION:

The harvest was carried out in September. The grapes were transported in 25kg boxes to the winery. They were kept in cold storage for 12 hours and then taken by gravity to the granite presses, where the complete fermentation with indigenous yeasts took place. The wine aged for 30 months in 225L barrels and 600L barrels.