Borges Reserva Tinto (dão) 2016

Borges Reserva Red (Dão) Vinification: Total destemming of the grapes followed by gentle crushing. Brief pre-fermentation maceration followed by fermentation with skins for 6-8 days, at a controlled temperature of 28 ºC, with relatively frequent pump-overs. After this, a post-fermentation maceration of several weeks is carried out, followed by the separation of the wine from the skins with which it fermented, and finally malolactic fermentation is induced. The entire wine ages in French oak barrels for 24 months.