Image 1 of 1
Process:
1. pressing the baga grapes
2. maceration in stainless still with Maria Gomes skins for
5 days
3. stage of 6 months on very old casks
4. then the wines go to stainless steel for 2 days.
5. bottling without filtering…etc
No stabilization/no filtration/ no sulfur
Alcohol: 10,4%
Acidity: 6gr/L
Residual Sugar: 2 gr/L
