Prim&Proper Douro Rosé 2024

The entire ripening cycle is monitored through berry tastings and physicochemical analyses, thus determining the ideal harvest date. We aim to harvest the grapes when the fruit expression is intense and they still exhibit a firm and structuring acidity. The grapes are harvested in 20kg boxes and transported to the winery. Once at the winery, they are destemmed and pressed very gently in a pneumatic press. The resulting must is then decanted, allowing the separation of the lees. The clear must is fermented in stainless steel tanks with temperature control. At the end of fermentation, a clean racking is performed, allowing the wine to age on fine lees. A component of the batch (50%) aged in used French oak barrels for 8 months. Tastings were conducted to determine the ideal end of aging date, and the final batch was created between the wine aged in stainless steel and in barrels. Before bottling, a gentle filtration was performed.