At Mouchão we vinify ALL reds in open stone vats. Complete bunches, with stalks, are included in the maceration process, so the time of harvest is especially critical, as it is necessary to find a delicate balance between sugars, acids, global phenolic maturation (color, tannins, etc.) as well as the lignification of the stalk. The complete bunches, harvested by hand, are transported in 20 kg boxes to the cellar, where they are trodden by foot in lagares and left to ferment for approximately 4 to 6 days.

In 2015 the tannins, color and maturation of the stalk were very close to perfection. This young wine will have its malo-lactic fermentation in autumn, in large wooden barrels (5,000 L). In mid-winter, it is filtered, after which it ages without any intervention for about 4 years in beautiful mahogany and macacaúba barrels. After being bottled, it ages in our cellars for another 3 years before being released.

The different vineyard plots and varieties are harvested separately The Alicante Bouschet and Trincadeira come from old vines that are around 25 years old in well-drained alluvial soils of the Carapetos vineyard. Since 2010 the average yield of this vineyard has been a meager 4.03 t/Ha, thus contributing to a significant concentration. A more mature and intense Alicante Bouschet is also included, coming from the Dourada vineyard, with clayey Mediterranean soils (with limestone profiles) and aged 18 years at harvest.