Águia Moura
It is made so as to be a true rosé and not the result of a red grape sangria. Selection of grapes on a selection belt at the entrance to the winery. Pressing of whole grapes (“blancs de noirs” technique). Segmentation of the lower pH value. Static decantation. Fermentation at low temperature (12º – 13ºC) for 22 days. Early shipping to preserve the aromatic richness. 4 months in stainless steel.
Allergens information
Contains sulphites.
SKU: 101547