Azul Portugal Alentejo Destemming and crushing; 12-hour pre-fermentation maceration at 34ºC to take advantage of the natural endogenous enzymes; inoculation with selected yeasts; fermentation for a minimum period of 10 days at 22º-24ºC
Azul Portugal Alentejo Reserva Destemming and crushing; fermentation with use of selected yeasts, control temperature and slight remontage. Post fermentation maceration for approximately 3 weeks
Azul Portugal Bairrada Traditional fermentation with extended but soft skin contact for 5 days. Alcoholic fermentation at controlled temperatures of 28ºC
Azul Portugal Dão Total destemming, fermentation at controlled temperatures of 22º-25ºC
Azul Portugal Do Tejo Tinto The grapes are destemmed and crushed followed by fermentation at controlled temperatures. Pneumatic pressing, malolactic fermentation and storage in stainless steel vats
Azul Portugal Douro The grapes are destemmed and crushed followed by innoculation of selected yeasts; alcoholic fermentation for a minimum of 8 days; malolactic fermentation development under controlled temperature
Azul Portugal Douro Reserva Harvested in 22 kg boxes. Destemmed and crushed, 12 hours pre-maceration fermentation at 34ºC to increase enzyme function; pre-selected yeast; alcoholic fermentation at controlled temperatures (22-24ºC); light remontage (pumping over)
Azul Portugal Espumante Branco Bairrada Bruto Natural sparkling wine prepared following the "Classic Method". The cuvée, after very careful fermentation and aging on fine lees and with minimal sulphitation, was bottled with the addition of new yeasts making a second fermentation inside the bottle.
Azul Portugal Espumante Rose Total destemming, soft pneumatic pressing, natural decantation. Alcoholic fermentation at 18º and spumantization through the classical method. Only 40% of the flower must used.
