V.b pera manca 0,75Vinhos do Alentejo
Year: 2017 Designation: DOC Alentejo Grape varieties: Arinto and Antão Vaz 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. Part of the batch in stainless steel tanks, fermenting the other part in French oak barrels at a controlled temperature of 16ºC. After fermentation, a stage on fine lees for 12 months with periodic batonnage follows. Finally, filtration, blending, tartaric and protein stabilization, final filtration and bottling are carried out, followed by a final stage of 6 months in bottle.
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