Careful selection of the best grapes, with manual harvesting. Destemming and crushing with 100% of destemmed grapes. After the temperature reaches 20/22ºC, fermentation begins, which is kept at a controlled temperature between 22º and 25ºC, for 5 to 7 days. Short pumping over the mass of skins every 3 hours. Delestage and pumping over with aeration. Post-fermentative maceration for 1 to 2 days. Quinta da Devesa vineyards are managed using sustainable agricultural practices, in accordance with the Sustainable Agriculture Integrated Production guidelines, certified by an independent organization, recognized by the Portuguese State.Ruby color with garnet hue, intense aroma of wild fruits, blackberry and chocolate notes. In the mouth is dense, sweet tannins with hints of cocoa. This set, as well as the acidity, gives the wine density and freshness, making it elegant and long. - Quinta da Devesa, Winery.
