Red wine: Boas Vides 2017 – Sold out
Bottling: Maio de 2019 / May 2019.
On sale: October 2019
Number of bottles: 2.000 / 750 cc
Grapes: Carabuñeira 40% / Sousón 20% / Brancellao 20% / Espadeiro 10% / Garnacha 10%
Alcohol cont: 13,5% vol.
Total Acidity: 5,9
SO2 L/T: 20/50
Harvest and wine-making process:
The harvest was carried out manually between 13 – 17 September, as is customary, by family and friends.
Fermentation began spontaneously in three special tanks of 1000 litres each. The grapes were de-stemmed. Duration of fermentation: 10-12 days, with punching down three times a day, resulting in musts extremely rich in fruit and tannins and with very good acidity. A traditional vertical steel press was used for pressing.
14 months in barrels of 300 and 600 liters of French oak, second-hand / 4 months in steel tanks / 4 months in bottle (minimum).
Work in the vineyard:
The vine yard was worked by hand using traditional methods. Pruning uses the simple Guyot method. Treatments were carried out with natural products, following the permaculture approach and the philosophical principles of Steiner. No pesticides, herbicides or synthetic products are used in the vineyards.
Eight treatments were carried out made up of garlic extract,willow, cinnamon, Bordeaux mixture and sulphur powder.
Spring was marked by the frosts of 29th and 30th of April. The summer of 2017 was dry and hot (two degrees above average), between 33 – 40 degrees during the day and 15-18 degrees at night