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The harvest and the work in the wine cellar


The wine cellar is located in the midst of the vineyard and benefits from its favourable rural landscape. Its position enables the harvested grapes, after rigorous control of the ripeness, to arrive within a few minutes at the reception area. Both the white grapes and the red ones arrive in boxes of 13 kg capacity.


The white grapes are immediately pressed in a pneumatic press. The must is then left to clarify for 24 hours at a temperature of 10 C. After flowing into stainless steel vats the alcoholic fermentation starts at a controlled temperature of between 14 and 16 C. Normally the different types of grapes are fermented separately. The wine is stabilised in the cold and bottled in April of the year following the harvest.


The red grapes, when they arrive at the wine cellar, are stripped from the stalk and crushed, and then sent to the stainless steel fermentation vats according to two criteria: the geographic origin of the vineyard and the grape variety.

After the alcoholic fermentation (under a controlled temperature of between 25 and 27 C) the wine remains in closed vats to soften it, which can last for about one week, depending on daily technical tests.

Then the vats are emptied, separating the decanted wine from the solids. The solid remains are then pressed in order to extract the remaining wine. The decanted and pressed wines are kept separately due to their different characteristics. It is however possible to add the second type to the same blend afterwards. Then follows the second fermentation, the malolactic fermentation, which involves a natural reduction of the acidity of the wines, turning them more rounded and suave.


After concluding this ultimate fermentation and after several successive tests the final destination of each wine is determined: a lot Hereditas Reserve or a lot Hereditas (normal).

The Hereditas lot remains 6 months in casks made of French oak. The Hereditas Reserve lot remains 12 months in casks made of French oak. After this period it is taken out of the casks and goes to a wine vat to homogenize the lot and is then bottled.

No other component is added to our musts and wines except the universal wine preservative (sulphur dioxide). Our edafoclimatic conditions, in combination with the adopted cultivation techniques, enable the grapes to reach an equilibrium between all the components during ripening, making it unnecessary to add anything, that might be beneficial to the must or the wine. The secret lies in the determination of the dates of the harvest of each type of grape and of each zone.


Our small annual production permits us to make one single lot for each of the wines Hereditas white, red and reserve. Each lot is in this way bottled at the same time guaranteeing a uniform likeness of the bottled wine. After bottling, the bottles are protected in small metal containers, where they remain for some months.


Labeling, lead capping and packing is done at the rhythm of the shipping in such a way that perfection is achieved.