Summary

A crushed fruit fermentation wine, which undergoes cold soaking to extract additional color, followed by a mid-range fermentation using cultured yeast. Pump overs and punch downs are common to increase extraction. A short post-fermentation maceration on the skins is common to extract some tannin and additional color. After pressing, wine is racked into barrel where malolactic conversion and maturation occurs, adding oak flavors and texture, before blending, fining, filtering, and bottling in glass commonly under cork.

Key Varietals

• Castelão / Periquita