Vale Dona Maria Tinto Farm

Vintage/vinification: All our grapes were treaded in mills for 1 to 3 days before fermentation, and then fermented at any of the several vats for 7 to 10 days at temperatures ranging from 22 ° to 27 ° Celsius, with hand sticks. Then we created the resulting wines in the new French oak barrels Allier 225 and 300 liters of various taniers (Second Moreau, François Frères, Taransaud, Louis Latour and Berthomieu), where they undergo malo -malolactic fermentation. All wines are carefully aged for 21 months in barrels (75% new and 25% of one year's French oak), maintaining all different fermentations completely separated to the final mix, approximately one month before bottling the wines.

Flavor: Great balance and acidity, intense and velvety, with delicacy and elegance, so traditional of the fifth Valley D. Maria Douro Red.

 Aroma: With a good concentration of ripe aromas of dark red fruits, black cherries and plums and aromatic and fruity aromas.