Manuel Quintado Reserva 2004

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The grapes for this wine were hand-picked from bush vineyards over 52 years old,situated at an altitude of between 500 and 600metres. The blend of grapes accounts forjust 2% of our vineyards' production indicateshow thorough a selection they underwent.

The destalked grapes were kept for 25 days in aconcrete tank at a controlled temperature of 28ºC. After that the new wine was run off (the saignémethod), and underwent a spontaneous second(malolactic) fermentation at the end of 45 days.

After screening out 20% of the wine made (a second selection process was performed in the winery on already fermented wines) based on the qualitative condition of its colour – a primordial factor in defining a wine that is going to have a long evolution - the remaining wine was kept for 30 months in American oak casks with medium toasting, and was racked to separate it from the sediment every 10 months. None of the casks used were new; all were two, three or four years old.