Santos da Casa
The white grapes were pressed in lagares and the must obtained was transferred immediately after crushing to old French oak barrels, not exceeding 80% of their total capacity, where spontaneous fermentation begins. The red grapes were destemmed with hand cranks and fermented with skins in a wooden vat for 9 days, with manual punching down using a wooden paddle at least twice a day. At the end of both fermentations, the unpressed red must (20%) with skins was transferred directly to the barrel already containing the now white wine (80% of the vessel), in order to complete its filling and finish the fermentations together, obtaining the final wine.
Allergens information
Contains sulphites.
SKU: 106764
