The grapes used to make this wine, came from the different parcels of grapes from Quinta de S. José which is situated in Cima Corgo, next to the river, from 100 to 250m of altitude. North exposition and very schist soil. North exposition and very schist soil.
Grapes are harvested by castes and plots in boxes of 25 Kg at its optimal maturation. After fully stalked and crushed, they fermented in lagares (sort of top open ferment tanks), in order to enhance the richness of the grapes and skins go gentle to the juice. After malolactic fermentation, the wine matured in used french oak barrels of 300 liters, during about 12 months.
Alcoholic content: 14%
Total Acidity: 5.0 g/dm3
Volatile Acidity Fixed: 0.5 g/dm3