Vinification of Quinta do Cardo Tinto Wine: The grapes were hand-picked into 12 kg boxes and subjected to a rigorous selection. After total destemming, a pre-fermentation maceration of the whole berries took place for 4 days. The alcoholic fermentation occurred in stainless steel tanks at a controlled temperature of 24-26°C. Malolactic fermentation took place in stainless steel tanks, and before spring, the wines were transferred to French oak barrels (2nd and 3rd year) where they aged for 9 months.
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