Águia Moura
Crushing with full destemming of whole grapes. Maceration of inert skin for 24 hours, followed by pneumatic pressing. Cold must defecation for 48 hours in an oxygen-free environment. Fermentation in new barrels of 300 ltrs of French oak, followed by maturation in total lees with weekly stirring until bottling.
Allergens information
Contains sulphites.
SKU: 104516
