Ventozelo Vintage Farm 2012

Fermentation takes place in traditional mills on the Quinta. The grapes are crushed with feet, without thawing: grape skins and stems are mixed with the must to extract the maximum amount of aromas, colors and flavors. When ideal residual sugar levels are reached, the young wine is fortified with the addition of 100% natural grape brandy, stopping alcoholic fermentation and preserving the grape's natural sugars. Aging in barrels: In stainless steel tanks for 2 years, to preserve the maximum purity of the wine. Deep reddish purple when young, maturing to reddish brown with age. Intense ripe blackberries and sweet cassis fruits. Dense, rich in fruit and tannins and a long, powerful finish.