Pato Frio

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The fermentation is partially carried out in stainless steel vats as well as in French oak vats, from Seguin Moreau medium toast, fine grain, with controlled temperatures between 12ºC-12.5ºC, yielding prolonged fermentations of approximately 30 days, followed by battonage, a process lasting 2 to 3 months which is then followed by the tartaric stabilization, a cold process using the classical method with a duration of approximately 3 weeks. Finally the two partial processes are blended to create Grande Escolha, which is then bottled and dispatched to the cellar, where it rests for a period of 12 months.