Manual triage is undertaken on a sorting table after which the grapes are de-stemmed before passing through a second berry-by-berry mechanical selection, prior to being gently crushed. The grapes are relayed to the fermentation vats by a gravity flow process, and once in the vats they are inoculated with a specially selected cultured yeast, fermentation taking place between 26 and 27°C. Maceration is very gentle and adjusted in such a way as to produce a wine intended for earlier drinking.
vibrant purples colour. dark fruit and spice aromas. full body and rich with typical Douro dry edge and port like fruit. decadent with lovely black fruit, powerful but well integrated tannins and fantastic length.