Casal Sta. Maria
Vineyards planted in two different terroirs on the slopes of Adraga beach and near Sintra Mountain. During the ripening of the grapes the weather was hot and dry, favourable conditions for good flowering avoiding phytosanitary problems in the grapes. August brought the typical collar fog and cooler temperatures. This set of climatic factors originated small bunches, very concentrated, resulting in balanced and very aromatic wines. The grapes harvested by hand, are carefully selected in the vineyard and winery. After a slight crushing and only 3h of pelicular maceration, a static decantation followed for 48h. Fermentation takes place in stainless steel vats, with battonage during the first part of ageing followed by ageing on thin lees for 3 months.
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