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Manual harvest. Total destemming followed by a gentle crushing of the grapes, for a small stainless-steel vat, where the wine fermented for 12 days at 21ºC. After the fermentation, it macerated for 15 days before being transferred to new 225L French oak barrels, where the malolactic fermentation ended, and it remained for 12 months before the bottling.


Grape Varieties: Old vineyards with over 80 years old
Alcoholic Degree: 13.5% vol.
Total Acidity: 5.43/l
PH: 3,65
Total Sugars: 1.0
Aging: 12 months in French oak barrels

“A bold, rich wine, aged in oak for a year and still developing.” Roger Voss (Wine Enthusiast)