Production 
At Mouchão we vinify in open stone troughs (lagares) without separating stems, making timing especially critical, as we need to find a balance between sugars, acids, overall phenological maturity (aromas, colour, tannins etc) as well as stalk lignification. Whole bunches are hand-picked and transported in 20kg boxes to the winery, where they are foot-trodden and allowed to ferment for roughly 5-7 days. In 2015, tannins, colour and stem maturity were close to perfect. The fermented wine underwent malolactic fermentation in large wooden tonéis (5000l vats). Racked in mid-winter, the wine remained undisturbed for a further three years. Once bottled, it was matured in our cellars for a further 10 months before being released.