Built from scratch and taking advantage of the slope of the ground so that gravity becomes essential part in winemaking process, the winery Soito Wines has the ideal conditions for creating the best quality wines.
It is here that the wines of both “quintas” are produced combining traditional methods with distinctive and innovative technology. In the winery you can visit the showroom, the fermenting room, the storage and the noble room, that is, the oak barrels room.
Winemaking and Aging
The grapes are harvested by hand into small 20 kg boxes to avoid overheating and/or crushing. They are meticulously evaluated on a sorting table, transported to the destemmer/crusher and, by gravity, end up in the refrigerator fermentation tanks where they remain for 7 to 9 days. Reassembly and temperature controle are carried out manually and also automatically, thanks to the existing technology.
After being properly selected by the winemaker, the wine is stored in French oak barrels from some of the most respected cooperage brands in the world – Taransaud, L’Adour, Seguin Moreau, Baron.. At this stage, the wine “breathes” through the imperceptible cervices of the staves and develops admirable, rich and complex aromas. The temperature of the winery, and the ideal time of permanence – which ranges from 6 to 24 months – are carefully monitored with a view to a perfect balance of aromas and complexity that we intend to achieve in our wines.