The Douro, interpreted in
every bottle.

After a selected and manual harvest, the grapes go through a smashing process and a complete cleansing. This is followed by 8 hours of skin maceration at 10°C to increase the reaction of the grape enzymes that allow the flavour components extraction.

Cold clarification and settling take place at 7°C for 48 hours. Cultured yeasts are used to improve alcoholic fermentation, which occurs between 12°C and 15°C for at least 30 days.

Unoaked.

After a selected and manual harvest, the grapes go through a smashing process and a complete cleansing. This is followed by 24 hours of maceration before fermentation at 30°C to increase the reaction of the grape enzymes, that allow the colour and flavour components extraction.

Cultured yeasts are used to improve alcoholic fermentation, which occurs between 22°C and 24°C for at least 10 days. Malolactic fermentation is induced with temperature control.

Small stainless-steel tanks.

For this particular wine, the grapes are harvested early when they have nice fresh varietal flavours, bright acidity and less developed tannins. Gentle pressing followed by a slow fermentation at low temperature retains much of the young and fresh characteristics and leads to the production of a clean and delicate base wine.

These base wines then undergo a secondary fermentation in tank at 16ºC. It is this secondary fermentation that adds the distinctive sparkle and its trademark creamy and complex finish. The final wine is cold stabilised and bottled.

After a two month maturation period Carris Sparkling Brut White is ready to drink.

After a selected and manual harvest, the grapes go through a smashing process and a complete cleansing. It follows a period of 8 hours maceration on skins to 10ºC to increase the reaction of the grape enzymes, that allow the flavour components extraction.

Cold clarification and settling to 7ºC during 48 hours. Cultured yeasts are used to improve the alcoholic fermentation that occurs between 12ºC and 15ºC at least during 30 days.

After the malolactic fermentation induced by inoculation, the wine spends 10 months in new French and American oak barrels.

After bottled the wine spends 6 months in bottle.

After a selected and manual harvest, the grapes go through a smashing process and a complete cleansing. It follows a period of 24 hours maceration before fermentation on 30ºC to increase the reaction of the grape enzymes, that allow the colour and flavour components extraction.

Cultured yeasts are used to improve the alcoholic fermentation that occurs between 22ºC and 24ºC at least during 10 days. Malolactic fermentation is induced with temperature control.

After the malolactic fermentation induced by inoculation, the wine spends 6 months in French and American oak barrels.

After bottled the wine spends 6 months in bottle.

After a selected and manual harvest, the grapes go through a smashing process and a complete cleansing. It follows a period of 24 hours maceration before fermentation at 30°C to increase the reaction of the grape enzymes, that allow the colour and flavour components extraction. Cultured yeasts are used to improve the alcoholic fermentation, which occurs between 22°C and 24°C for at least 10 days.

Malolactic fermentation is induced with temperature control.

After the malolactic fermentation induced by inoculation, the wine spends 10 months in new French and American oak barrels.

After bottling, the wine spends 6 months in bottle.

From the best terraces of our vineyards, the grapes are manually harvested from specific sites that show a more balanced maturation. The grapes go through a smashing process and a complete cleansing. It follows a period of 24 hours maceration before fermentation on 30ºC to increase the reaction of the grape enzymes, that allow the colour and flavour components extraction.

Cultured yeasts are used to improve the alcoholic fermentation that occurs between 22ºC and 24ºC at least during 10 days. Malolactic fermentation is induced with temperature control.

After the malolactic fermentation, the wine spends 12 months in new French oak barrels.

After bottled the wine spends 12 months in the bottle before being sold.

It occurred between the first and second weeks of October. the grapes were destemmed and vinified according to the traditional method of Port wine. The fermentation that turns the natural sugar of the grapes into alcohol takes place under controlled temperatures.

In spring of 2021, the wines were selected for their profile and their Late Bottled Vintage potential. The final batch was aged in French oak casks, and bottled in March 2023.