Vinification & Maturation
Selected, handpicked grapes reach the winery in boxes of 20kg. All grapes are smoothly de-stemmed and crushed, the grapes are carefully transported by conveyor belt into conical “balseiro” fermenting tanks. Here the grapes stay for one month from picking to pressing, fermenting with pump-overs and a long maceration.
Maturation in new and old French oak casks for 20 months.
This is the freshest Touriga we have made so far. Although it is not overtly floral and perfumed, classic notes of violets dance with eucalyptus, juicy black fruit and blueberries. Well-integrated oak notes nod towards light tobacco and cacao, while fine tannins and ageworthy acidity give the wine reliable structure. We are excited to see how this develops.