Vinification
Manual harvest, without destemming, followed by whole bunch fermentation in conical vats with CO2 atmosphere control, carbonic maceration for 9 days, followed by gentle pressing. Alcoholic fermentation at a controlled temperature of 18ºC. Complete malolactic fermentation. Tangential filtration and bottling in November.
Tasting Notes
Fruity, fresh and slightly acidic, very savory, with a fine tannin and no aggressiveness, it is fluid and elegant.
Endnotes
Region: Tejo
Country: Portugal
Producer: Companhia das Lezírias
Winemakers: David Ferreira and Catarina Guerreiro
Grape Varieties: Castelão 50% and Alicante Bouschet 50%
Total Acidity: 5,40 gr/l
pH: 3.85
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