The grapes from the manual harvest of our associates are unloaded and immediately destemmed and crushed. With the addition of selected yeasts the fermentation begins at controlled temperature (28ºC). During this period the maceration or tanning is done, by the process of timed reassembly. The tanning lasts the whole fermentation period, about 8 days. After the fermentation the wines are submitted to regular tastings, the best being duly identified, separated and stabilized. This results in two lots, one of which will be aged in French oak, in order to be blended with the other, which has been aged in deposit. After mixing these two blends, the final wine to be bottled is obtained.
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