Vinification of Sidónio D Sousa Reserva Red Wine 2016: Crushing with partial stemming and cooling of the grapes in the cellar in small open lagares, where skin maceration begins and then fermentation, without the addition of enzymes and yeasts. Treading is carried out manually with wooden masses to increase the extraction of the grape variety's wine characteristics. After fermentation in small open lagares, the wine passes into cement vats and stainless steel tanks, where it rests until January of the next year, when it is cleaned and transferred to 4,000 liter barrels of national oak, where it ages for 12 months. .
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