Matéria-Prima Tinto Prova nº 7

Once the grapes are picked our aim throughout is to preserve the fruit flavours and avoid over-extraction by gentle handling. The grapes are handpicked, hand sorted, destemmed and fermented by wild yeasts at temperatures ranging from 20-25°C for 10-14 days on skins. The fruit is co-ferment in a lagar and in a 3,750-litre VAT. Gentle plunging is employed on granite lagar ferments. At the end of the maceration the ferments are drained/pressed, and transferred to a 3750Ltrs used French oak VAT to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 20 months. The wine was bottled July 2024