VINIFICATION

Vinification and 'elevage' follow closely the Bordeaux method, the grapes being individually selected by bunch, entirely de-stalked and lightly crushed. The fermentation takes place in small temperature-controlled stainless steel fermenters, with frequent pumping over of the cap.

Following a lengthy maceration and after malolactic fermentation has occurred, the wine is transferred to new French oak barrels. To preserve the freshness of the fruit and to avoid over-oaking, 400 litre barrels are used and the time in barrel is limited to eight months. An underground barrel cellar has been built specially, at Quinta do Sol, for Chryseia.

The proportion of varieties is deliberately not published as this is expected to vary from year to year.