Vinification of Bafarela Grande Reserva Tinto Wine in 3 Liters: careful selection of grapes in the vineyard. Total destemming and controlled crushing were performed. There was pre-fermentative skin contact at low temperatures for 48 hours. Fermentation took place in stainless steel tanks with controlled temperature, and maceration with moderate extraction extended for a period exceeding 40 days.
In new stainless steel tanks, the wine underwent malolactic fermentation and immediately entered French Oak barrels (500 Liters) where it aged for 12 months.