At Quinta da Boavista, to ensure the preservation of the grape variety’s characteristics and total control over the production process, we resort to manual harvesting and hand selection of clusters, followed by destemming and gentle crushing of the grapes.
As fermentation vessels, we have traditional granite lagares with foot treading, stainless steel fermentation tanks, and, for small batches, food-grade PVC containers or fermentation in new 500-liter French oak barrels. Each of these fermentation methods gives the wine a particular style. Our winemaking philosophy is singular: delicately extract the best characteristics from our grapes.
Single varietals are the only wines that age in 500-liter barrels. After aging, which varies between 15 and 20 months, bottling is carried out. All wines are sealed with natural cork. Not being filtered or cold stabilized, they may develop sediment with age.