This wine was made of previously selected grapes from our best vineyards to have a rigorous control of their maturation during several months, to select finally the best ones in their best maturation point. At their arrival at the “Adega”, the grapes were immediately crushed. Then, during the first 6 to 10 days of the alcoholic fermentation, this must was left in prolonged contact with the skins. The fermentation process occurred under a controlled temperature of 25º to 28ºC. The wine matured for 12 months in stainless steel vats, and then more 3 months in wooden casks to gain more structure and complexity before bottling.

After a first selection of the best vineyards, which were certified for the production of A.O.C. wines, the grapes maturation was rigorously controlled to the final selection of the best ones during the harvest.
In the Adega, they were immediately crushed. After a 12 hours maceration (skins contact) of the must, the alcoholic fermentation occurred in stainless steel vats at a controlled temperature of 18ºC, and then at the end of winter we proceeded to a stabilization and filtration before bottling. In order to keep all the fruity and young flavours, the wine was bottled under a high anti-oxidative protection.

To compose this special wine Reserva, which is one of the oldest trademark from the region of Alentejo, we pre-selected very carefully grapes from the oldest vine to follow rigorously their maturation evolution. Only the best ones were harvested, exclusively manually. In the vinification center, they were crushed, fermented and left in prolonged contact with the skins for 10-12 days to extract all the fruit complexity and aroma. The malolactic fermentation occured with a part in stainless steel vats and the remainder in wooden casks. The selected final blend matured for 12 months in new French and American oaken casks to gain more structure and complexity and then for 6 months in bottles in our cellar.

In the 2005 harvest appears the first Montes Claros wine with indicative “Garrafeira”. It was elaborated from a previous selection of old vines installed in chalky clay ground, with a rigorous control of the grape production and the evolution of the maturation in each grape. This process involved particularly the grape growers associates, which had an additional care to produce grapes of extra quality. The alcoholic fermentation was in inox vats, the maceration was during 10 days, under a temperature control of 24ºC. The malolatic fermentation occurred French oaks of first use, American and chestnut oak, followed a period of repose of 12 months in the same barrels. After fast filtration, occurred the bottling and a final period of 30 months in bottle.

Grapes carefully selected from vineyards with favourable maturation to the production of sparkling wine; balance in terms of a lower sugar level and higher acidity - these were the ingredients to produce the Montes Claros sparkling wine. 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 transported in small quantities.

After the crushing and destemming of the grapes, pressing, decantation through cold system for about 24 hours and alcoholic fermentation at a controlled temperature followed. Having obtained the wine base to produce sparkling, the wine was then bottled and stored in the cellar. The second fermentation was performed in the bottle – the classic method. After the second fermentation and the ageing the “dégorgement” was performed to extract the yeasts, and then the topping, the process through which the “musselet” and the cork are placed