Vineyard management is carried out with maximum care for aromatic protection, avoiding losses due to water stress, favoring balance and freshness. Precision viticulture is practiced. All wines from Príncipe de Viana benefit from constant R&D support, such as the use of drip irrigation, weather stations, which allow continuous improvement processes in grapes and therefore in wines.

NIGHT HARVEST

Harvesting is done at night to minimize grape oxidation and thus avoid the loss of aromatic precursors. The goal is to arrive at the winery with the grapes as intact as possible.

BERRY SEMI-FREEZING

It 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.

THE 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. Pre-fermentative maceration for 10 hours. Fermentation in French and American oak barrels with the wine remaining on its lees until bottling. PAIRS WITH Marinated, grilled, fried and cooked fish, seafood, pasta, salads, vegetables, rice dishes, soft creamy cheese, semi-cured cheeses.