Quinta das Marias
Manual harvest in 20 kg boxes. The grapes were destemmed and crushed, followed by cold skin contact for 12 hours. After pressing and static decantation, the alcoholic fermentation took place in stainless steel vats with controlled temperature (17-20 ºC) for 22 days. After fermentation, the wine was aged on its lees for 3 months, and bâtonnage was carried out during the first two months.
Allergens information
Contains sulphites.
SKU: 105586