At Quinta da Boavista, to guarantee the preservation of the grape variety's characteristics and total control over the production process, we use manual harvesting and hand-selecting of bunches, followed by destemming and gentle crushing of the berries.
For fermentation, we use traditional granite lagares (wine presses) with foot treading, stainless steel fermentation tanks, and, for small batches, food-grade PVC containers or fermentation in new 500-liter French oak barrels. Each of these fermentation methods imparts a particular style to the wine. Our winemaking philosophy is simple: to delicately extract the best characteristics from our grapes.
Monovarietal wines are the only ones aged in 500-liter barrels. After a period of aging, which varies between 15 and 20 months, they are bottled. All wines are sealed with natural corks. Since they are not filtered or cold-stabilized, they may develop a sediment with age.
