Quinta do Pessegueiro
João Nicolau de Almeida
The grape was held in September. The grapes were transported in boxes of 25kg to the cellar. The complete alcoholic fermentation was made in the wine press by the traditional picket (on foot). After this process, the wine was place in old barrels where malolactic fermentation would occur. The aging was done in the same barrels for 20 months until the wine is ready for bottling. Ruby wine with an aroma that reminds us of a floral and vegetable environment. The balsamic notes appear in the mouth, as well as the surprise of various spices, such as black pepper. The wine ends in the mouth with great elegance and balance.