Winemaking Details
Viticulture:
Hand-harvested, sustainable and dry farmed grapes.
Fermentation:
Grapes were hand picked and put in 1000L open steel vats. Half of the grapes were destemmed, no skins removed. Minimum effective sulphur for this wine (20 ppm at crush). Totally wild fermentation with no addition of any yeast or enzyme. Fermented for 21 days in the same open vats with regular treading for the first 8 days. After that, it reposed in contact with skins for another 13 days when it was racked to small stainless steel tanks.
Aging:
In December 2016 it was decanted and put in two 50-year-old Port and aguardente seasoned oak casks.
Winemakers:
Teresa Batista and Simon Woolf