Winemaking Details
Viticulture:
A good year for viticulture in the Douro Valley, with a mild winter, warm and dry summer, and well-structured wines with good aging potential. The resulting Port wines were full-bodied and rich, with depth of flavor and good balance.
Fermentation:
The wine underwent fermentation in stainless steel vats to maintain its purity and quality. Afterward, it was aged using two distinct methods.
Aging:
Some of the wine was aged in small 250 liter oak barrels, which imparted a unique character and depth to the wine. Meanwhile, another portion was aged in larger barrels made of chestnut wood, contributing to the wine's complexity and richness. The result is a well-balanced wine with a unique profile.
Winemaker:
Claudia Quevedo