The agricultural year was good for the vineyards in the Dão region. The rain before spring and early summer ensured sufficient water levels for a good ripening of the grapes in Quinta da Garrida. However, very intense precipitation in the final stage of maturation resulted in delays in maturation and implications in the concentration of the grapes.

The vineyards of Touriga Nacional and Tinta Roriz used for the production of Quinta da Garrida Red presented balance of production, which allowed to produce a wine with good color and aromatic complexity and with great elegance what makes it, like most of the wines of this harvest, very gastronomic.

The grapes of Quinta da Garrida are harvested by machine and exposed to a pre-fermentative maceration in cold (8oC) for 5 days, with alcoholic fermentation after 10 to 12 days (30oC). The final maceration lasts four days. 100% of the wine has malolactic fermentation.