Santa Vitória farm

Designed according to a modern, hi-tech and extremely functional concept, it has 3 floors:

- In Floor 1 are the lab, admin area and dry material warehouse.

- Floor 0 has the fermentation vats area, storing and stabilization rooms, the bottling room, finished product storing room, tasting room and store.

- Floor -1 (below ground level) is comprised of the press room, a temperature controlled cask fermentation area, barrel ageing hall and bottle ageing store.

Technology

We have taken great care to use of the latest winemaking technologies in order to produce modern wines, whilst preserving the traditional processes that increase the quality of our products.

For the best wines, which have a very limited production, we still prefer the traditional foot-treading method. Fermentation takes place in vats with automatic temperature control, with a capacity of 10/20 tons. All the variables in the winemaking process, such as: time, temperature, density, oenological applications, reassemblies, etc., are strictly controlled by computer, so that nothing fails at the most critical points of production.

In our high-end wines we privilege Malolactic fermentation in new American and French oak barrels. In other wines, this process takes place in stainless steel tanks.