O Produtor, tasting note published in October 25th 2022
Volume, freshness and minerality, together with an enormous gastronomic vocation are attributes of the Encruzado variety, enhanced by the complexity resulting from a stage of about 12 months in French oak barrels.
Manual harvest in 15kg boxes.
Manual selection on a selection belt. After destemming and crushing, the grapes are sent to a pneumatic press where the must is separated from the skins, and then subject to static decantation at low temperature for 48 hours for clarification, fermented in stainless steel vats at controlled temperature, aged for about 12 months in French oak barrels, part new and part used.
