Tapada De Coelheiros Cellar Red 2015

The grapes were handpicked and transported to the winery where they were destemmed. Alcoholic fermentation took place in a stainless steel vat at a temperature of 26-27ºC. After completion, we kept the wine in post-fermentation maceration for 5 days. Malolactic fermentation occurred naturally in a stainless steel tank and was then racked into barrels where it remained for 18 months. This was followed by blending. It spent 18 months aging in French oak barrels, and another 5 years in the bottle.