Quinta do Casal Monteiro, Grande Reserva

Each grape variety was harvested at its optimum level of ripeness and vinified separately to preserve its individual character and maximise its quality potential. Alcoholic fermentation took place over approximately seven days in temperature-controlled stainless steel tanks. Following fermentation, the Cabernet Sauvignon and Touriga Nacional lots underwent an extended maceration (cuvaison) of around one month until the completion of malolactic fermentation, enhancing colour intensity, structure, and complexity. The final blend was then assembled and matured for 16 months in new French oak barrels, resulting in a wine of remarkable depth, elegance, and seamlessly integrated oak.