D. Rafael Mouchão

The grapes of the different varieties were harvested according to their maturation stage and vinified separately. After a skin maceration of a few hours, the must is decanted at 10 ° C for 48 hours and then allowed to ferment in stainless steel at a temperature of 15 ° C. After its usual short stage of about 5 months, and to preserve its aromatic characteristics, the wine is bottled.