All red wines at Mouchao are vinified in open stone troughs - lagares. Whole bunches, including stems, are included in the maceration process making harvest timing especially critical. The hand-picked bunches are foot trodden twice daily and allowed to ferment for roughly 4-6 days. The young fermented wine undergoes malolactic fermentation in the autumn, in large wooden tonéis (5,000L vats) and in small new and used oak barriques (up to 25% of the final blend). It is racked off its coarse lees in mid-winter and then remains undisturbed for a further 12-15 months. Once bottled, the wine is matured for a further 6-9 months before being released.
 
Tasting Note
 
Fresh with red berries, ripe dark fruit and chocolate. The palate is soft and rich, with a lingering dark fruit on the finish.