WINEMAKING After careful selection of the grapes, destemming and fermentation took place in stainless steel vats, with pumping-over and controlled fermentation temperature of 28 -30ºC and sustained fermentation on skins. The fermentation, with selected yeasts, last for 8 days, followed by a period of maceration with malolactic fermentation. The wine spent 12 month in new oak barrels (50% French / 50% American). To preserve its character, this wine did not go through cold stabilization, and therefore natural sediments may appear.
WINEMAKER Alexandra Mendes
SERVICE TEMPERATURE Consume preferably at 16°C – 18°C.