The cellar, built in 2009, uses the latest technology together with the traditional methods of wine making. The grapes arrive packed in small boxes to avoid crushing and overheating. Then they are put on a screening belt that carries them for the stemmer / crusher. They fall due to gravity into the stainless steel fermentation tanks with programmable reassemblage and automatic temperature control. They stay in the tanks between 7-9 days with a temperature between 26 and 28 degrees. In some of the tanks a Robot that does the mechanical treading of the grapes.A small percentage of the grapes are still treaded in granite mills, using the traditional method.

Port wine has a different treatment: during the fermentation period a strong liquor (aguardente) is mixed with the must. Due to the excess of alcohol in the must, the wine fermentation stops and this way only a part of the sugar is transformed in alcohol. In the particular case of Port Wine Adelaide Vintage, where a great extraction is wanted, the grapes are crushed in granite mills, following the traditional foot treading way.

With high-quality architecture, Quinta do Vallado provides the best conditions for Wine Tourism. During the tour to the cellars, you will get information about all the production process of Port and Douro Wines of the Quinta.


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