Winemaking Details
Viticulture:
Hand-harvested, sustainable and dry farmed grapes from owned vineyards and sourced from neighbours.
Fermentation:
Totally destemmed and crushed grapes, followed by a slow fermentation, without skin contact. Fermentation with native yeasts in stainless steel vats with temperature controlled up to 22ºC degrees.
Aging:
3 years in stainless steel vats. Soft filtration.
Winemaker:
Cláudia Quevedo