Touriga National and other indigenous grape varieties
Age of the vineyard
Average yield per hectare
4000 kg / 2900 liters
These grapes are ripened on terraces located on the south side of the Douro valley, by the river at an altitude of about 300 meters.
Hand-picked transported in 20 kg boxes. Sorted and crushed, collected in a “lagar” (open tank). During the fermentation process, use was made of basket plunching instead of pumping around. Fermentation period 18 days with a maximum temperature of 29 degrees Celsius. Then pressed and stored, during which the wine was brought into contact with wooden cubes (chips) of French Oak with Micro Oxidation for 3 months. The wine was already very soft at this stage and then maturing for months in French Oak barrels would allow “the wood” to dominate too much. (Normally Maarten van Luyt opts for new French oak barrels for his red wines). During bottling, the press wine was added to the wine.
3 months at the Quinta.
Data during bottling
Alcohol 13% Vol.