The vineyards dedicated to produce this wine are handled like a white grape variety, which means that the intensity of the flavours is protected from losses. Príncipe de Viana’s philosophy is based on the sustainable management of their vineyards as a guarantee to obtain top-quality grapes in an environmentally aware manner. To attain this, winemakers rely on both traditional methods and sophisticated modern monitoring technologies which allows an objective decision-making in every step of the vineyard management process. 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.

Fermentation carried out in stainless steel tanks with temperature control.

NIGHT HARVEST

Grapes are harvested at night in order to minimize oxidation, thus prevents possible loss of aromas as the principal goal is to preserve the maximum freshness and integrity of the grapes on arrival at the winery.

PARTIAL FREEZING OF THE BERRIES

Only the skin of the grapes, not the pulp, got freezed in order to break the cells where the elements that give a wine colour, aroma and structure are found, ensuring maximum extraction of fruity flavours.

THE SELECTION TABLE

After a thorough destemming, and before the grapes go through the maceration and fermentation processes, a second selection of the best berries on vibratory selection tables is carried out.