Vinification of the Cadão Touriga Nacional Tinto 2018: Manual harvest, with criteria for optimal ripeness where the bunches are carefully selected. Cold pre-fermentation maceration, alcoholic fermentation with temperature control in stainless steel tanks. Long post-fermentation maceration with malolactic fermentation on the grapes themselves. Vinified with all necessary care to preserve the typicity of the varieties and a brief aging in French oak to enhance its complexity.
Reviews





