The grapes, which must be fully matured, are hand-picked, fully destemmed, slightly crushed and immediately pressed in order to obtain a balanced and fruity must witha good acidity level. The must undergoes a partial fermentation in French oak barrels under controlled temperature of 16-18ºC during 15 to 20 days.
After againg 8 months in steel vats.
Prata – Vinhos Atlânticos 2016 Revista “ O Escanção “
Informação de alergénios