Quinta dos Roques
Crushing of the grapes with partial destemming, followed by decantation of the must by gravity. Fermentation with selected yeasts took place partly (50%) in French oak barrels at a temperature of 18-24oC and the remaining 50% in stainless steel vats at a
temperature of 16-18oC. After fermentation, the lees were removed from the barrels for 7 months in order to make the wine resistant to oxidation and to give it complexity.
Bottling: The preparation of the wine for bottling consisted of a light colage and tartaric stabilization by cold action followed by filtration.
Bottled in July 2021.