Casa Cadaval
After harvesting, the grapes were kept at a low temperature in a cold room for around 48 hours, where they macerated for a few hours. After pressing, fermentation took place slowly for around 2 weeks at a temperature of 18ºC to preserve the primary aromas.
After fermentation, the wine remained on its fine lees for 1 month.
Allergens information
Contains sulphites.
SKU: 100853