Grão Vasco Dão Tinto

Descrição

Vinification: The grapes were destemmed and gently crushed, with the solids gravity‑fed into stainless‑steel fermentation tanks where temperature is automatically controlled and pumped. Fermentation lasted about five days, during which the wine underwent a series of pump‑overs to softly lift aromas and phenolic compounds into the skins. After this, the wine was transferred to aged tanks and the solids were pressed in pneumatic presses to delicately recover the wine contained within. Following malolactic fermentation, the wine is aged in stainless‑steel tanks until bottling—bottled in stages to preserve freshness—before being aged in the bottle for variable periods prior to sale.