Production Methods

Gravato Palhete is vinified at our wine cellar at Quinta dos Barreiros, situated in the region of Mêda, its made from a blend of white grapes (Rabisgato) and red grapes (Touriga nacional, Touriga Franca, Tinta Barroca and Rufete) coming from our old vine yards (more than 50 years old) of our vines in Coriscada.

After stalk removal  and gentle crushing we proceeded to its fermentation and slight maceration thru reassemblage in stainless steel vats at a controled temperature of 22ºC during about 3 days, in way to limit the fenolic extraction and to potentiate the fruits.

After the malolatic fermentation the wine rested in a stainless steel vat at a controled temperature, it was filtered and bottled.

After bottling followed a period of training in bottle the controlled temperature of 15ºC during about 3 months, in order to reach bouquet and the balance adjusted for its consumption.

Palhete while in fermentation process

Red Gravato during the fermentation process

The Red Gravato also vinified at our wine cellar at Quinta dos Barreiros, its a wine made from carefully selected grapes of Touriga Nacional originating from our best vineyards.

After the stem removal and gentle crushing, the fermentation and maceration took place with pumping-over in stainless steel vats at a controlled temperature of 28ºC. Afterwards a post fermentative maceration of 8 days took place, in order to increase the polifenolic and aromatic extraction. When the organoleptic balance was reached we proceeded to the separation of the finest wine (the one that’s dropped from the vat) and smooth crushing of the must, obtaining a press wine of high quality.

After the malolactic fermentation the wine rested for one year during which its organoleptic quality was improved for the bottling. After the bottling there is a maturing time in the bottle at a controlled temperature of 15ºC during 6 months, in order to achieve the appropriate bouquet and balance for its consumption. To keep its great quality, the wine was bottled without treatment by cold for it can form some sediment during the maturation in the bottle.

We have as mission not only the maintenance of the romantism of the wine but also the preservation of the environment. Therefore we make question to use corks, for the conservation of the animals of the montado and also of all the others animals that are connected to the grape growing, direct or indirectly. The presence of partridges, foxes is not to strange and many other animals in the immediacy of the vines. In this way we wait more and more people to enjoy of a good wine but also of the presence of the animals and the natural preservation of habitats.