Quinta da Giesta
Vinification: Fermentation with long and gentle maceration to extract the maximum potential from the grape varieties.
Aging: After malolactic fermentation, it aged for 9 months in French oak barrels.
Pairs well with game (deer, wild boar), red meats, and roasts.
Total acidity (of tartaric acid): 5.9 g/l
pH: 3.6
Winemaker: Nuno Cancela de Abreu.
Allergens information
Contains sulphites.
SKU: 107407