Units in box: 6 x 0.75 l
Region: Dão and Lafões
Producer: Quinta do Ribeiro Santo
The harvest took place in the second week of September. The grapes were picked up by hand, into small boxes of 18Kg, according to a careful selection of the best grapes in the vineyard.
The grapes were totally destemmed into a traditional granite lagar, where they macerated for 24h at low temperature, before starting the fermentation at controlled temperature.
The fermentation lasted about 15 days, with homogenization by foot treading for a good extraction of color and aromas. After the fermentation, the wine was transferred to new French oak barrels were the malolactic fermentation took place. It rested for 14 months in the barrels and a minimum of 6 months in the bottle.