Vinification:
Harvest was planned for the third week of September in perfect weather conditions. All grapes previously selected and de-stemmed were foot trodden for 12 hours in stone lagares after which they were fermented in stainless steel tanks for 8 days. The aging was developed in neutral d French oak barrels during 16 months.
Analytical Notes:
Alcohol Content: 14.0 %
Residual Sugar: <0.6 g/L
Total Acidity: 5.5 g/L
pH: 3.60
Vineyards:
39 year old vineyards from Quinta da Manoella Estate
Soil:
Schist