Quinta do Poço do Lobo

After a very delicate pressing of the grapes, taking advantage of only the first must obtained, it fermented for 15 days in stainless steel tanks at controlled temperature. The preparation, following the classical method, began in April 2014 with the circulation, and the refermentation took place in the basement for 23 days at 15 ° C, followed by a 9-month bottle aging period on lees, for the first batch of giblets, in February 2014. The mouth is very fresh, dry and long. The aromatic sensations perceived by direct olfaction are confirmed.