This vintage occurred normally, although slightly delayed comparing with the average in recent years. During the harvest it rained heavily but concentrated in late September and early October when most of the grapes had already been harvested and therefore had little effect on the wine quality. Grapes vinified with total destemming; macerated for 5 days in the cold. The fermentation takes about 6 days. Complete malolactic fermentation. Wine made with grapes from the Baga, Touriga Nacional and Tinta Roriz grape varieties selected in our best vineyards in the Bairrada region.
Serving Temperature 16 – 18 ºC