Mouchão Tinto 2017

At Mouchão, we vinify ALL reds in open stone lagares. Whole bunches, with stems, are included in the maceration process, so the timing of the harvest is especially critical, as it is necessary to find a delicate balance between sugars, acids, overall phenolic ripeness (color, tannins, etc.) as well as the lignification of the stems. The whole bunches, hand-picked, are transported in 20 kg boxes to the winery, where they are foot-trodden in lagares and left to ferment for approximately 4 to 6 days. In 2016, the tannins, color, and ripeness of the stems were very close to perfection. This young wine will undergo malolactic fermentation in the autumn, in large wooden casks (5,000 L). In mid-winter, it is filtered after which it remains in aging without any intervention for about 4 years in the famous mahogany and macacaúba casks. After bottling, it ages in our cellars for another 3 years before its release. Decant or open between 12 and 24 hours before serving. At its best potential until 2036.