Reviews and awards:
94 points Wine Magazine.
It reveals a harmonious and complex aroma, which unfolds gradually, as if we had to earn everything hidden within it. On the palate, the initial impact is followed by an aromatic explosion that accompanies us throughout the tasting, with dense yet silky tannins binding the wine from beginning to end, in an evolution of great elegance leading to a high-level finish.
Winemaking:
Between September 9th and 12th, the best grapes from Quinta do Saião were selected, the result of a manicure harvest. The grapes were transported to the winery in crates of 150 to 300 kg and subsequently cooled. After 24 hours of skin maceration in a lagar (traditional stone trough), the grapes were transferred to the vat where cold skin maceration continued for another 3 days, followed by inoculation. Fermentation took place over 9 days at a controlled temperature. Part of the wine is aged for 24 months in new French oak barrels, and the remainder stays in stainless steel vats.