Once in the winery the grapes underwent a careful manual selection, were completely stripped and crushed, and after a short period of pelicular maceration the must was submitted to racking and static decanting occurred. Fermentation took place in stainless steel tank at controlled temperatures of about 15 ° C. After the normal period of maturation in storage, it was blended, stabilized and bottled. Then it rested in the bottle until the time of its launch.
HARVEST: BETWEEN AUGUST AND SEPTEMBER
WINEMAKERS: RUI REGUINGA, CARLOS RODRIGUES, BRUNO PINTO