How does tradition help Pôpa wines?
GRAPE CRUSHING
The process itself is evident. With the crushing, the grape skin is broken, which releases the juice contained in the pulp of the grape, separating the indigenous yeasts and enzymes in the must, with a subsequent start of fermentation. Finally, wines start to absorb the color through maceration by contacting the liquid with the solid parts (or masses).
There are two ways to proceed with crushing – the traditional and/or mechanical.
- At Quinta do Pôpa, about 80% of our wines are made in traditional lagares ( granite tanks in which people trod grapes), wines such as Pôpa Black Edition, Quinta do Pôpa Parcela Única, Limited Editions, and Pôpa Art Projects.
SOURCE | WWW.PORTUGALDEANTIGAMENTE. BLOGS.SAPO.PT
The benefit of traditional treading is that it allows a smoother, more rigorous extraction. The human foot cannot crush the pips, which sometimes happens with machines that end up releasing bitter aromas. Stepping is a process that takes up to 4 hours, maintaining contact with the grape’s skin for longer. It allows us to extract more color, aroma, and flavors. It is a unique experience for those who want to learn more about the production of Douro wines
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VIRTUAL TOURDate:
May 9, 2021
