On August 12th , the harvest was done manually, and transported in 10 kg boxes to avoid crushing the grapes.
Alcoholic fermentation in stainless steel tank, for three weeks, at a controlled temperature of 14ºC.
After fermentation the wine was kept in contact with the lees for a year and a half, in specially made barrels, followed by 7 months in bottle.
Terroir: Clay and shale-limestone.
Alcohol Content 13%
Reducing sugar 1,9 g/l
Total acidity 5,3 g/l
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