Vinification:
All grapes are harvested manually and mostly come from Quinta do Meco and older vineyards in the Douro Superior. Upon arrival at the winery, they pass through a selection table where rigorous selection is carried out. Subsequently, they are destemmed, gently crushed, and transferred to conical stainless steel fermentation tanks, where alcoholic fermentation begins with controlled temperature. During the fermentation process, the French technique of “délestage” is used, which, when performed in conical tanks, aims to increase the surface area of contact with the grape skins at the moment when the must/wine is leached over the grape skins (cap). The result is a concentrated and complex wine that respects elegance and avoids rusticity.
Aging:
The Roquette & Cazes aged in French oak barrels, where it remained for about 18 months.
A wine that highlights Bordeaux winemaking techniques, in perfect harmony with the identity of the Douro.