With grapes from the most typical grape varieties of the Alentejo, produced in the Borba sub-region, the Cork label wine was elaborated, a real libris of Adega de Borba. From old vines, the grapes had a rigorous control in the evolution of maturation and were harvested in small quantities. In the winery, after the disengaging and gentle crushing of the grape, the alcoholic fermentation began, which lasted for about 10-15 days with the temperature controlled at 24 º C, for greater extraction of aromas and fruity flavors of the grape. To increase the polyphenolic complexity, the tannins and the structure of the wine, it remained in Cuba in a process of post-fermentative maceration. The malolactic fermentation occurred later in stainless steel containers. To enhance and elevate its organoleptic characteristics, the wine aged 12 months in 3-and 4-year-old barrels of French oak and in exotic wood barrels, after which followed a 6-month stage in a bottle in a basement.
Soil: Argilo-Calcariums and schist
Phase: 12 months in barrel