The grapes are harvested in the end of August according to the evolution of the grape’s maturation in each vine, and in the morning so that the freshness of the grapes can be maintained. In the winery, after the grapes are destemmed and crushed, the straining of the must and the pressing are performed thus maintaining the qualitative and varietal characteristics of the must. The tear must (must which runs without pressing) clarifies between 18 and 24 hours and ferments at a controlled and constant temperature of 18ºC throughout 14 days. After the period when the wine stabilises, it is then bottled during the winter.

The harvest takes place in the best plots of the vineyards cultivated with Aragonez, Trincadeira and Alicante Bouschet grapes which are certified for the production of DOC Alentejo wine, sub-region of Borba. The harvest will be performed throughout the month of September. In the winery – after the de-stemming and crushing of the grapes – we initiate
the process of alcoholic fermentation, which is followed by the maceration for 6 to 10 days at a controlled temperature of 25 ºC. After the malolactic fermentation, the wine ages for 6 to 12 months in stainless steel vats before being bottled.

The grapes were selected from certified vines for the production of D.O.C. wines from the sub-region of Borba. The harvest was performed manually during the mornings to achieve the ideal temperature of the grapes as they arrived in the winery. The grapes were then destemmed and slightly crushed, process after which a peculiar maceration was performed in stainless steel vats for 12 hours at a controlled temperature of 10 ºC. After the sangria and slight pressing, the tear must ferments in stainless steel vats at a controlled temperature of 15 ºC. The stabilisation through the cold method and the final filtration then follow. The wine is immediately bottled to maintain its fruitiness, freshness and persistence in flavour

Grapes produced in certified vineyards through an integrated production system and approved for DOC Alentejo wines, subregion of Borba. The grapes were manually harvested in the morning, allowing the fruit to present a good temperature as it arrived in the winery, which makes the quality control easier for the must and the wine.

In the winery, after the de-stemming and the crushing of the grapes, the must is exhausted and pressed, guaranteeing its qualitative and varied characteristics. The tear-must (the must which flows without pressing) clarifies for 18 to 24 hours and ferments at a constant temperature of 18 ºC for 14 days. After this period, the wine stabilises through physical processes and is bottled after the winter.

The grapes were selected from certified vines for the production of D.O.C. wines from the sub-region of Borba. The harvest was performed manually during the mornings to achieve the ideal temperature of the grapes as they arrived in the winery. The grapes were then destemmed and slightly crushed, process after which a peculiar maceration was performed in stainless steel vats for 12 hours at a controlled temperature of 10 ºC. After the sangria and slight pressing, the tear must fermented separately, 60% in Portuguese, American and French oak barrels, 40% in stainless steel vats at a controlled temperature of 15ºC. After fermentation, the wine continued to age for another 6 months in the same barrels, after which the final batch was finally made with the rest of the wine. Bottling was performed after the filtration process.

The 2011 vintage has revealed exceptional characteristics to create this Adega de Borba Garrafeira. It was produced from grapes cultivated in the oldest vineyards of the region, which have a foundation composed by schist soils, with a meticulous control of productivity of the grape and accompanying of the maturation stage of each grape and specific plot. After they arrived in the winery, the grapes were slightly crushed with total destemming, process after which the alcoholic fermentation followed. It was performed in stainless steel vats with moderate mechanical stepping. Maceration was performed for 10 days under a controlled temperature of 24 ºC. The wine aged for 12 months in French and American oak casks, after which a slight filtration occurred. It then aged for 30 months in bottle in the cellar.