Winemaking

Intense activity starts in late Summer. In the vineyards teams of pickers select the grapes into 20 kilo boxes for transporting to the “adega”. For red wine making, the grapes are then lightly crushed, without prior destalking, in one of 9 stone treading tanks (“lagares”), which have a capacity of 6,000-8,000 kilos each. For white wine , the grapes are destalked, crushed and fermented at low temperatures in stainless steel tanks.
Tradional foot-treading is done twice a day, encouraging fermentation and colour extraction of the grapes without crushing the pips. It is usual for this process to continue for 5 to 8 days, after which the juice is racked off into wooden vats and barrels for secondary fermentation and settling. Residual skins are lightly pressed using the original presses from 1901.

At the beginning of the following year, in February or March, the lotted wines are assessed by a tasting panel and their decisions determine which Mouchão wine brand they should be a part of, as well as accompanying older wine lots until they are released into the market.