Vineyard management is carried out by carefully protecting the aromatic profile, avoiding losses due to water stress, favoring balance and freshness. Precision viticulture is carried out. All wines from Príncipe de Viana benefit from constant support in R&D&I, such as the use of drip irrigation, weather stations, which allow continuous improvement processes in grapes and therefore in wines. The grapes used for this wine come from vineyards that are between 19-20 years old, resulting in very limited production.

This also ensures total optimization of water and nutrient resources. The final result translates in excellent quality of the grapes which expresses the potential of every single terroir.

MANUAL NIGHT HARVEST

A night harvest is carried out to minimize grape oxidation and thus avoid the loss of aromatic precursors. The goal is to bring the grapes to the winery as intact as possible

BERRY SEMI-FREEZING

This is an innovative method where the skin or skins are frozen without freezing the pulp to break the skin cells where the components that give color, aroma, and structure to the wine are found

SELECTION TABLE

After a complete destemming of the clusters and before the grapes go through maceration and fermentation processes, a second selection of the best berries is made on vibrating selection tables.