Vinification
The grapes, harvested by hand, were kept in a cold room for three days. Press of whole bunches followed by static decantation and spontaneous fermentation at 17ºC. After fermentation, the wine remained on the lees until the moment of filling. The wine was filled without the use of clarification or filtration.
Author’s Note
The Hugo Mendes brand encompasses all the wines that in some way are the result of our interpretation of the terroir and the national grape varieties.
Endnotes
Region: Tejo
Producer: Hugo Mendes
Oenology: Hugo Mendes
Grape Variety: Touriga Nacional
Alcohol: 12 %
pH: 3.34
Total Acidity: 6 g/L
Production: 2900 numbered bottles
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