After the manual harvest, done by people who have long been experienced in this craft,
the grapes reach the winery in boxes of about 15kg, where they are carefully chosen,
crushed and destemmed.

Then, they go into fermentation in stainless steel vats, with a capacity of 8,5 tons of
grapes, which are equipped with a cooling system for an optimal control of fermentation

Fermentation takes place in about eight days, with 3 or 4 daily pumping.
When this phase is completed, the wine is removed from the masses to tanks, also made
of stainless steel, with a capacity of 10 000 litres each.

From the wine thus produced, only the best lots are selected. Afterwards, they go
through the secondary fermentation and maturing process, which takes 6 to 12 months,
according to the criteria of our brands, in French and American oak barrels (225 litres
each), for a guaranteed fine evolution of the wine.


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Lançamento da versão 2.0 do website da Quinta da Pigarça.

Com este novo website esperamos melhorar o nosso relacionamento com todos os nossos clientes, bem como dar-nos a conhecer a potenciais novos clientes.
Esperamos que aprecie a sua visita.