At the José de Sousa winery, some ancestral winemaking techniques are still used, the most emblematic being the use of carving in the fermentation of grapes. The essentials of tall winemaking have changed little in recent centuries. In this wine, a small part is made according to this Roman process, the red grapes are previously trodden by foot and de-stemmed by hand on a table called “ripanço table”. Afterwards, a small part of the must, skins and stems are fermented in clay pots, and another in lagares. The remainder of the brand is fermented in stainless steel vats. The use of carvings adds spice and a third dimension to the wine. After fermentation, the wine undergoes skin maceration for 4 weeks, followed by aging for 9 months in French and American oak casks.
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