Alfrocheiro, Baga and Jaen
Dao, Portugal
The grapes are de-stemmed and pressed and undergo a pre-fermentation cold maceration for 4-5 days to gain aromatics. This is done in stainless steel. The musts are then allowed to warm up and native yeast fermentation begins. Pump overs are done at a rate of 1 per day for the 12-14 day fermentation. The wines are aged in used French oak 400, 500 or 600L barrels for 2 winters to naturally stabilize and clarify the wines.
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