Santos da Casa
Cold skin maceration for 12 hours, followed by pneumatic pressing where all the must is evacuated without pressure to the fermentation tank. Static cold settling for 24 hours. Fermentation for 15 to 20 days (stainless steel) at temperatures between 15° and 18°C. 6 to 8 months on fine lees in stainless steel.
Allergens information
Contains sulphites.
SKU: 106765