This wine is obtained from grapes of the Touriga Franca, Tinta Roriz and Touriga Nacional varieties that come from vineyards planted in Quinta da Pacheca with around 40 years old.
After careful selection by their best state, the grapes were harvested and sent to the wine making center where they were fully de-stemmed. Fermentation occurred during 9 days in the traditional 14-ton granitic stone tanks with foot stepping and smooth reassembles for blanket leaching and extraction of phenolic and aromatic compounds.
At the end of the alcoholic fermentation the wine was transferred into stainless steel vats where the malolactic fermentation oc- curred. Later, it was aged in new and 2nd year French oak barrels for 12 months.
After careful selection by their best state, the grapes were harvested and sent to the wine making center where they were fully de-stemmed. Fermentation occurred during 9 days in the traditional 14-ton granitic stone tanks with foot stepping and smooth reassembles for blanket leaching and extraction of phenolic and aromatic compounds.
At the end of the alcoholic fermentation the wine was transferred into stainless steel vats where the malolactic fermentation oc- curred. Later, it was aged in new and 2nd year French oak barrels for 12 months.
