Vinhas do Lasso
Manual harvest in 20 kg boxes with subsequent selection of clusters, destemming and fermentation with indigenous yeasts at a controlled temperature of 24ºC-28ºC. This was followed by a period of post-fermentative skin maceration of 3 weeks, which promotes a greater extraction of the noble elements of the skins. Subsequent malolactic fermentation. This wine was partially matured in French oak barrels for 9 months.
Allergens information
Contains sulphites.
SKU: 106280