Quinta da Fata
The harvest is done by hand and the grapes are transported to the winery in small boxes. The whole grape is then pressed and decanted in a stainless steel cold store. Then the completely clean must is transferred to other stainless steel tanks where it will start fermenting at a controlled temperature of around 15ºC. After the alcoholic fermentation the wine is kept in the vats only with the fine lees for another 5 months with lipsticknage. Before bottling it is transferred and has only natural stabilization and a slight filtration in order to maintain all its aromatic potential and structure. Fermentation and ageing only in stainless steel.
Allergens information
Contains sulphites.
SKU: 105100