Batuta is not made every year. It is a wine of extremes; the tannins are present yet fine and elegant. North facing very old vineyards from Quinta do Carril are the main source for Batuta, but also older vines (about 100 years old) near Quinta de Nápoles are included. Batuta results from very delicate vinification system where the alcoholic maceration is led to the extreme and all details are took into account in order to obtain this very complex fine and elegant wine.
2008 was an excellent year for the Douro wine region. Rain, during spring and beginning of summer, allowed the soil to maintain good water levels until harvest. On another hand, low yields, due mainly to rain during flowering season, were very important to obtain quality fruit with great acidity and balanced sugar contents.
The harvest occurred in September. After rigorous selection, in the vineyards and the winery, the grapes were fermented without stems. The natural fermentation occurred in stainless steel conic vats and wood fermentors, with total skin contact over 50 days. The wine passed directly into French oak barrels after pressing, where malolactic fermentation occurred and where the wine spent 21 months ageing.