From September 1st to 15th. Done by hand. The best bunches are carefully laid into fruit crates.
Production process
Drying: In a room within a manor house in Leiro—featuring a wooden floor and ceiling, a North-South orientation, and natural ventilation—for over 3 months, until the appropriate level of natural drying (raisining) is reached. The fruit is placed in ventilated crates, stacked in columns without direct contact with the floor.
Hand-destemmed. Crushed with a mallet and pressed using a traditional steel press.
Fermentation
Naturally with its own yeasts for 6 months.
Maturation
60 months in 220-liter French oak barrels / The remainder of the time in steel tanks.
Work on the farm
Vineyard: San Lourenzo da Pena / Peitieiros / Formigueira
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