The harvest generally starts in mid to end August and can go on for three to four weeks depending on the year.
Picking is done manually in plastic crates and transported to the winery for vinification. The wines are vinified in small stainless tanks with temperature control (22 – 26°C), regular pumpovers and delastage. Touriga is fermented at slightly lower temps to conserve its aromatic potential. Following pressing, half of the wine undergoes maturation in a mix of new and carried over French and American oak barrels. Blending and bottling takes place in June/July of the following year.
We use Syrah and Alicante Bouschet with a little help from Touriga Nacional. The Syurah provides richness and mouth feeling, the Alicante, structure and complexity, and the Touriga, spice and elegance. Each variety is vinified in separate batches and the exact nature of the final blend determined after the evolution of each has been understood.
We use natural cork as the closure.
All wine from the Alentejo is made with an eye on the table. Excellent local gastronomy combines flavours of pork, lamb, coriander, tomato, olive oil, vinegar, eggs and oregano. Food and wine are enjoyed together by everybody.
For Howard’s Folly we suggest decanting the wine half an hour prior to serving and serving it with slow roasted lamb, well-seasoned pasta dishes or casseroles.