Description
Description
Grapes are completely destemmed and crushed. Frementation is carried out with maceration skins at controlled temperature in stainless steel tanks. The juice is frequently pumped over the cap for about 2-3 days, to extract color and aroma compounds. During fermentation, neutral grape spirit is added, the wine goes through Estufagem, and is then aged for at least 5 years in casks or blened with matured wines in caskes for at least 5 years.
