All the grapes of the Quinta Vale D. Maria are tread in the wine press and ferment during 7 to 10 days at temperatures of 22 ° and 27 °C. The wines are cleanly drawn to new French oak barrels Allier of 225L, where the malolactic fermentation is processed. The composition of the lot occurs between May and June of the second year after harvest. The wine is bottled two or three weeks later.
Deep colour with touches of violet and dark red. Complex and an elegant aroma of raspberry, plum and cherry combined by a fresh note of cistus landanifer.