Vinha d'Ervideira
Harvest with night mechanics. The process takes place caste by caste. Antão Vaz grapes are destemmed, slightly pressed in vacuum. After defecation, they ferment at a controlled temperature between 10o and 12oC. Arinto grapes are destemmed and sent, without crushing, to “vinimatics” for skin maceration between 6 and 10 hours. Afterwards they are pressed and sent to the cold chamber.
Allergens information
Contains sulphites.
SKU: 104220