Fermentation & Maceration
The grapes of quinta da garrida are harvested by machine and exposed to a pre-fermentative maceration in cold (8ºc) for 5 days, with alcoholic fermentation after 10 to 12 days (30ºc). the final maceration lasts four days. 100% of the wine has malolactic fermentation.
Malolactic Fermentation
Partial Natural Malolactic Fermentation