Quinta do Pessegueiro
The grape harvest was held in September. The grapes were transported in 25 kg boxes to the winery. The complete alcoholic fermentation was carried out in the wine press by traditional treading (on foot). After this process, the wine was placed in old barrels, where malolactic fermentation took place. Aging was performed in these same barrels for 20 months until the wine was ready to be bottled.
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