Method: To preserve all the qualities of the grapes, they are destemmed and crushed as soon as they arrive at the cooperative. The alcoholic fermentation process starts at a controlled temperature of between 24 ºC and 26 ºC. During this process skin contact will occur; in other words, the skins and seeds are in contact with the grape juice in order to extract all their colour, Nose and Palate. The must is pressed to separate the wine from the solids. After malolactic fermentation, the wine is not stabilised in any way. After a short period of time, the wine is ready to be bottled. Characteristics: Alcoholic Strength (% vol.): 11.0 Total Acidity (g/l Tartaric Acid): 7.8 Reducing sugars (g/l): 2.0 pH: 3.5 Profile: Appearance: deep red. Nose: aroma of berries. Palate: full-bodied and soft, providing a long aftertaste and persistent. Varieties: Vinhão