Grapes: Red wine composed of a blend of 70% red and 30% white: Tinta Gorda, Tinta Serrana, Bastardo, Rufete, Alvarelhão, Rocheiro, Ocheiro, Verdelho, Malvasia, Bastardo Branco, Posto Branco, Formosa, and more.
Trás-os-Montes, Portugal
Terroir: High altitude, moorland setting. Arid continental climate with moderate influence from the Atlantic. An average of just under 600mm of rain in each year, which mostly happens during the winter and spring.
Vinification: The grapes used to make Saroto Red were hand harvested into 20 kg cases. They were foot trodden in a traditional lagar (old stone or concrete fermentation vessels) and macerated for 4 days allowing the juice to start fermenting naturally with indigenous yeast and without temperature control.
Aging: The grapes were pressed and racked into used French Oak barrels where alcoholic and malolactic fermentations were finished. The wine aged for nine months in the same barrels on fine lees.
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