V.b cartuxa 0,75 Vinhos do Alentejo

Grape varieties: Antão Vaz and Arinto Soil Type: Granitic Oenology: Pedro Baptista Vinification: When the grapes reach the ideal ripeness, they are harvested and transported to the winery, where the technological process begins with total destemming and light crushing, pressing, cooling and clarification of the must. Fermentation takes place in stainless steel vats at a controlled temperature of 16ºC. There follows a stage on fine lees for 8 months with regular batonnage.