Vinification

The 2019 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 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 few hours of pellicular contact on the day of harvest a very slow fermentation for two and a half months followed. The 3 months batonage led to a good increase in volume which matches quite well with its acidity and minerality. This wine has great aging potential (over 10 years).