Quinta Do Pinto Tinto

Description

Harvested at night to preserve all aromatic components, followed by settling and slight crushing. Fermentation with indigenous yeasts at a controlled temperature of 22°C–25°C, with gentle daily punch‑overs for greater extraction of phenolic compounds. After alcoholic fermentation, post‑fermentative macerations of three weeks were carried out. Over 12 months the Syrah and the Merlot were aged separately in French oak barrels of first and second use. Prior to bottling, no stabilization was applied and only a slight filtration was performed.