The wine cellar is located on the ground floor of Quinta da Massorra main house and was restored in the year 2000.
It is a small yet well-equipped cellar, which allows us to transform the exceptional grapes we grow into high-quality and original red and white wines.
In the case of red wine, we maintain the tradition of treading our grapes. After taking the grapes from the stalks, they are put into granite presses, pressed by foot and then left to ferment for two weeks. After the pressing, the wine is stored in stainless steel tanks where malolactic fermentation happens. The final process, which may vary depending on the type of wine wanted, takes place in oak wine casks.
In the case of white wine, after the grapes are cooled down in fridges, they are pressed immediately after being de-stalked and then decanted into stainless steel tanks for 36 hours. A part of the white wine ferments in temperature controlled stainless steel tanks while the rest of the wine, which is destined for our Quinta da Massôrra Selected Vintage is fermented in oak wine casks.