Quinta do Pessegueiro

The harvest was held in September. The grapes were transported in boxes of 25kg to the cellar. They were stored for 12 hours in a cold room and then decimated and partially crushed and driven by gravity to the fermentation reservoirs. The winemaking was done in wooden vats and mills. The wine aged after 18 months in French and Austrian oak barrels. During the process of vinification and aging, the wine was moved smoothly, by gravity and without the use of pumps.