Quinta da Rede
Vinification: Manual grape selection at the entrance of the winery. Total destemming and cold skin maceration for 8 hours. Gentle pneumatic pressing, followed by fermentation in lightly toasted French oak barrels at a controlled temperature of 15°C.
Maturation: “Élevage” for 9 months in the same barrels (35% new wood) “sur lie,” undergoing “bâtonnage” every 15 days.
Excellent to accompany fatty or oven-roasted fish, cod in all its variations, grilled white meats, and soft sheep’s milk cheeses.
Allergens information
Contains sulphites.
SKU: 106621