Wine type and region: DOC DOURO, PORTUGAL
Winemaking: Reception for manual choice of carpet. Stemming and crushing; 12 hours of pre-fermentation maceration at 34°C to maximize the work of endogenous enzymes, using selected yeasts; fermentation for a minimum of 10 days with temperature control.
Winemakers: Engineer João Silva e Sousa, Eng Simões Francisco Batista
Quinta da Veiga
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