At Quinta da Boavista, to ensure the preservation of the grape variety’s characteristics and total control over the production process, we rely on manual harvesting and hand selection of clusters, followed by destemming and gentle crushing of the grapes.
As fermentation vessels, we use 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 imparts a particular style to the wine. Our winemaking philosophy is singular: delicately extract the best characteristics from our grapes.
All wines undergo 100% aging in French oak barrels, and after aging, which varies between 15 and 20 months, the formation of different batches takes place. All wines are sealed with natural cork. Not being filtered or cold stabilized, they may develop sediment with age.