Crasto
The grapes, from previously selected vineyards, were transported in 22 kg food grade plastic boxes and subjected to a rigorous selection process at the winery entrance. They were then destemmed and pressed. The pressed must was transferred to a stainless steel vat where it was kept at a temperature of 8ºC for 48 hours until its decantation. Alcoholic fermentation then took place in stainless steel vats with controlled temperatures of 14ºC for a period of 30 days. Ageing: 85% of the lot of Crasto Branco spent 3 months in stainless steel vats, in a partial process of working with fine lees batonage. 15% Of the lot fermented and aged in used French oak barrels where it also carried out batonage for 3 months.
Allergens information
Contains sulphites.
SKU: 100687