To a rhythm only passion can justify, Soito Wines, created in 2013, has already conquered national and international trophies, having been considered one of the iconic producers of the Dão - one more hint that something very serious is about to happen in this fascinating region.
Harvest and Winemaking
The pruning is double cord, simple cordon and guyot.
Classic vinification in stainless steel vats with soft skin maceration. Fermentation with controlled temperature to 26ºC for 9 days. Wine staged in French oak barrels for 6 months.
Total Acidity: 5,82 g/L
Volatile Acidity: 0,54 g/L
Dry Extract: 30,7 g/L
Residual sugar level: 1,1 g/L