Phaunus Amphora
The age-old tradition of palhete involves the fermentation of white and red grapes together for a final product somewhere between a dark rosé and a light red.
Grapes are harvested, crushed, de-stemmed, and pressed using artisanal processes; this is followed by spontaneous fermentation with skin maceration in clay amphorae, lined with beeswax; aging on lees for 7 months before bottling.
Allergens information
Contains sulphites.
SKU: 105901