Winemaking: The grapes, from the best Tinta Roriz of Quinta do Crasto, were transported in cartons of 22 Kg of food plastic, and subjected to a rigorous screening at the entrance of the winery. After a traditional Lagar step, the masses were transferred to a stainless steel tank with open top and mechanical winders where they fermented for 10 days with controlled temperature. After the alcoholic fermentation, the grapes were gently pressed into hydraulic presses.
Phase: In new barrels of 225 liters of French oak for 18 months.