Quinta de S. Francisco
Grapes, which must be fully matured, are hand picked. They are completely destemmed, then slightly crushed and promptly pressed, giving rise to a fruity, well balanced must, with good acidity level. Débourbage is carried out under controlled temperature, followed by inoculation of selected yeasts. Fermentation under controlled temperature of 16º C, during approximately 15 to 20 days.
After ageing 6 months in steel vats.
Informação de alergénios