Saroto 2017 Red
The 2017 growing season was markedly an extremely hot and dry one. This fact was reflected in the picking date, which occured on the 18th of August and tried to capture freshness in a very hot year. The grapes were picked into 20kg cases (as to avoid crushing the clusters ahead of time) and transported to the winery. The grapes were whole bunch fermented in traditional stone lagares and a wild fermentation was allowed, with indigenous yeast and without temperature control. The maceration work was gentle and restrained, consisting mainly of foot trodding. The wine then finished fermenting in neutral oak barrels, where it also carried out malolactic fermentation and aged for 8 months.
This wine is a natural product, unfined and unfiltered, and may present deposit and sedimentation with time.
Alcohol (abv %): 11%
Volatile Acidity (g/L of acetic acid): 0.72
Total Acidiy (g/L of tartaric acid): 5.3
SO2 Total (mg/dm3): 50
|Arribas Wine Company|
|Field blend of regional indigenous varieties, white and red (30-70 %): Tinta Gorda, Tinta Serrana, Rufete, Alvarelhão, Bastardo, Malvasia, Verdelho, Verdelho Vermelho, Bastardo Branco, Formosa, Posto Branco...|
|Frederico Machado, Ricardo Alves|