After the grapes are carefully hand-picked on to small capacity plastic boxes, the White Wines undergo the vinification method of fermentation off skins, with decantation and later fermentation in stainless steel vats with temperature control.


The Reds ferment either in Lagares or in small fermentation vats. After the malo-lactic fermentation, they maturate for indefinite time in new and used 225 litres French and American oak barriques. Afterwards, the blends are sensibly prepared to be bottled with the Quinta’s label.

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