Fermentation is the stage where the grape juice starts turning into wine.
During this phase, the yeasts in the grapes feed on the natural sugar from the grapes and a transformation occurs into alcohol and carbon dioxide.
However, the place where the wine is fermented is extremely important and greatly influences the wine's taste.
For instance, when using a stainless steel tank, due to its immaculate hygiene, no flavours are carried over to the final product. On the other hand, when using oak barrels, the wine will absorb characteristics coming from this type of wood, softening the tannins.
Finally, it is important to pay attention to the temperature used. For example, in white and rosé wines, low temperatures are used so that the yeasts act more slowly, while in red wines the temperature is higher, so that the colouring agents and the tannins present in the grape skin do their job.
Wine production is a tradition of the centenary Ferraz family.
In total, the family owns approximately 20 hectares of vineyards, of which 5 hectares in the parish of Horta do Douro, municipality of Vila Nova de Foz Côa, in Douro Superior, and other vineyards in Valeflor, a centenary parish in the municipality of Mêda, in Beira Interior region.