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Antonio Lopes Ribeiro Nina Vinho Tinto
Produced from typical Dão grape varieties, from a vineyard with 60-year-old mixed red and white grape varieties, in the proportion of 50-50. Manual harvest at the end of September. The winemaking was done in traditional “lagar” with the white and red grapes all mixed. Gentle tread on foot to crush the grapes on the first day. Natural fermentation (with no addition of yeast) for about 2 weeks (we used dried chestnut blossom flowers - a few grams were added to the grapes during the treading). After the fermentation it was pressed and aged in stainless steel vat for 5 months, followed by bottling. No fining, no filtration. 4000 bottles were produced, all numbered.