Quinta da Devesa Tinto Grande Reserva 2020

Careful selection of the best grapes, with manual harvesting. Destemming and crushing with 100% of destemmed grapes. After the temperature reaches 20/22ºC, fermentation begins, which is kept at a controlled temperature between 22º and 25ºC, for 5 to 7 days. Short pumping over the mass of skins every 3 hours. Aged for 24 months in new and used oak barrels, minimum 1 year ageing in bottle.