Vines of 20 years, conducted in bilateral cord and pruning in bead.
In September, chef Miguel Castro e Silva selected the vineyards for this plot at Quinta. Arriving at the winery, the grapes were chosen by optical sorting, in order to take advantage only the perfect berries. These were then cooled, destemmed and pressed in an environment inert. This “open spout” process was applied to Tinta Roriz as well as to white varieties. The subsequent cold settling and fermentation took place at a temperature of 16ºC.
25% of the batch aged in used 300 liter barrels for 6 months.
Total acidity: 5,2 g/l (Tartaric Acid)
Residual Sugars: 0,6 g/l