There are three areas at the red wine production area, with technology that is specific to the type of wine being produced:

 Area 1 – Where the Esporão and red Varietal wines are produced. Here, we find 16,000-litre open fermenters, equipped with automatic robot presses for intensive maceration.

 Area 2 – With 31,000-litre fermentation vats and different pumping over options, the Defesa and Monte Velho wines are produced here.

 Area 3 – The Alandra wine is produced here, in 44,000-litre vats with automatic extraction.

 Area 1 – Vinification Process  - Process for making the wine that is the basis for Esporão Reserva and the Varietals

Vinification;

Manual harvesting;

Destemming and crushing;

Fermentation in 16,000 litre vats, with mechanical presses or fermentation in rotating vats;

Pressing in automatic press;

Aged in casks used for 1st or 2nd time;

Wines for Esporão Reserva - 1 year in American oak;

Wines for varietals - 6 months in French oak (for Touriga and Aragonês) and American oak (for Shiraz and Trincadeira);

Creation of blends. 

Area 2 – Vinification Process  - Process for making the wine that is the basis for Defesa and Monte Velho

 Vinification;

Manual and mechanical harvesting;

Destemming and crushing;

Fermentation in 30,000 litre vats, with maceration achieved via pumping over and "delastage" during fermentation;

Pressing in automatic press;

Aged in casks used for 3rd or 4th time;

Wines for Defesa - 6 months in American oak;

Wines for Monte Velho – part of the blend 4 months in American oak;

Creation of blends.

Area 3 - Vinification Process  - Process for making the wine that is the basis for Alandra 

Vinification;

Manual and mechanical harvesting;

Destemming and crushing;

Fermentation in 44,000 litre vats, with pumping over and automatic extraction of mass at the end of fermentation;

Creation of blends.

Viewvinification processe