Vinification
All our grapes are foot trodden and fully fermented in lagares for 7 to 10 days at temperatures ranging from 20° to 25° Celsius. We then rack the resulting wines in new Allier French oak 225 liter casks from various coopers (Taransaud, Seguin Moreau, Nadalié and François Fréres), where they go through malolactic fermentation. All wines are then carefully aged for 15 months in barriques (75% new and 25% one year old French oak), keeping all different fermentations completely separated until the final blending takes place, just about one month before the bottling of the wines. 

Analysis
Alcohol: 14,5
Total acidity: 5,4 g/l
Volatile acidity: 0,7 g/l
pH: 3,68 SO2 
Total SO2: 76 g/l
Residual sugars: 0,6 g/l

All Quinta da Ferradosa Wines