Quinta De Ventozelo Porto

Description

Quinta de Ventozelo grapes hand‑picked in early September with a very rigorous selection. After the hand‑harvest, the grapes were carefully inspected and destemmed. An intensive maceration was then carried out during the first 48 hours to extract all the good components from the skins, followed by a fermentation in a temperature‑controlled tank. This was halted with the addition of brandy at the exact moment, followed by a maturation process under carefully controlled low‑oxidation conditions. The wine spends two years in large‑volume barrels.