Rapariga da Quinta
The grapes were gently crushed without stalks into stainless steel vats. The most important part of this winemaking process is the length of the pre-fermentative maceration and the very strict extraction practised at the beginning of the alcoholic fermentation. Fermentation began with the inoculation of the must with selected yeasts and took place in
stainless steel vats with temperature control. The process is completed with 6 months ageing in used French oak barrels of 300 litres capacity.
Allergens information
Contains sulphites.
SKU: 106099