Pinot Tinto, Touriga and Rufete undergoing free fermentation of whole bunches in lagar with carbonic fermentation and gentle treading. From barrel to bottle. Elegant structure.
Skin contact white wine in lagar (traditional stone trough), whole bunches undergoing carbonic fermentation and long aging on fine lees in vats and old barrels
Traditional vineyard with free fermentation of whole bunches in the lagar, using carbonic fermentation. A light, old-fashioned, farmer's red wine.
Grapes were destemmed for a dorna, conditions of anaerobiosis were created. These remained in these conditions for 10 days, after these 10 days they were pressed in a vertical press. Finished the fermentation in a stainless steel bowl where it aged for about 3 months.
