The first two months of the year were very dry at Quinta do Monte Xisto. In March, the rain came hard continuing more moderate in April and May, intensifying again in June, which allowed to restore the water levels in the soil. July and August saw a usual increase in temperatures, followed by a fresh beginning of September.
It was a very balanced year, allowing a good development of the vineyard. The harvest started on September 7th.
Harvested by hand the grapes were transported to the winery (located at Vila Nova de Foz Côa, Douro) in 20 kg boxes. They were vinified in “lagares” by foot treading.
The fermentation took place over six days at the “lagar” with indigenous yeasts. This was followed by eighteen months of aging in 600 and 2000 litre wood barrels at Vila Nova de Gaia warehouse, close to the sea, with excellent temperature and humidity conditions.
It was a very balanced year, allowing a good development of the vineyard. The harvest started on September 7th.
Harvested by hand the grapes were transported to the winery (located at Vila Nova de Foz Côa, Douro) in 20 kg boxes. They were vinified in “lagares” by foot treading.
The fermentation took place over six days at the “lagar” with indigenous yeasts. This was followed by eighteen months of aging in 600 and 2000 litre wood barrels at Vila Nova de Gaia warehouse, close to the sea, with excellent temperature and humidity conditions.
