Fermentation and maceration in stainless steel vats and, for a small part, in a wine press. Post fermentation with maceration for 2 to 3 weeks at a controlled temperature of 32ºC. Aged in French oak barrels for 1 year.
90 Pts James Suckling
Quinta da Aguieira
Quinta da Aguieira is a place with history, whose walls are printed with memories. The history of this property dates back to the 18th century. In 1724, there was already a noble house, known today as Quinta da Aguieira. Stretching over 21 hectares, Quinta d’Aguieira distinguishes itself from the rest of the region by the incredible mosaic of micro-terroirs that compose it: The soils are alluvial river deposits, distinguished from the clay-limestone soils, originating from the sea bottom, which were at the origin of the region’s name (clay). The uniqueness of this location, climate and terroir is mirrored in each of the wines produced here, sublimated by time.