Reguengo Red Cuts

The harvest is entirely manual, ensuring that only the best bunches continue their journey to the winery. Then, the process is meticulously planned: destemming, light crushing, and thermal shock to lower the temperature to 18ºC. This is followed by a cold pre-fermentation maceration for 36 to 48 hours, which helps to elegantly extract aromas and color. Fermentation takes place in conical stainless steel tanks, with controlled temperature, preserving the natural freshness of the grape varieties. The wine then ages in French oak barrels for 18 months, where it gains structure, depth, and that characteristic toasted touch.