Águia Moura
Crushing with total destemming of all the grapes. Inert skin maceration for 24 hours, followed by pneumatic pressing. Cold settling of the must for 48 hours in an oxygen-free environment. Fermentation then begins at a controlled temperature of 10 °C for 20 days. Periodic batonnage during and after alcoholic fermentation.
Allergens information
Contains sulphites.
SKU: 104485
