At Quinta da Boavista, to ensure the preservation of the variety's characteristics and total control of the production process, we resort to manual harvesting and hand picking of bunches, followed by destemming and gentle crushing of the berries.
As fermentation tanks we have traditional granite presses with foot treading, stainless steel fermentation vats and, for small batches, pvc food containers or fermentation in new 500 liter French wood barrels. Each of these types of fermentation gives the wine a particular style. As a winemaking philosophy we have only one: to delicately extract the best characteristics of our grapes.
Monovarietals are the only wines that age in 500 liter barrels. After an aging period, which varies between 15 and 20 months, bottling takes place. All wines are sealed with natural cork. Not being filtered or cold stabilized, they can give rise to a precipitate with age.
