Vinification of Quinta das Bageiras Pai Abel Red Wine: how the grapes of this wine provide a plot with two mixed varieties, seeking to replicate the type of plantation of a century-old vineyard. Also with this objective, and through display in the vineyard, production was limited to two or three bunches per strain. As grapes from both varieties, harvested at the same time, and without de-stemming, ferment for around a week in an open press. Over this time, pumping over was carried out with wooden masses, several times a day, until the wine reached the correct intensity. Finally, the wine ended up fermenting in used French oak barrels where it aged. Then transfer to a small wooden barrel where it remains until bottling without any fining or filtering.
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