Rosa da Mata

The grapes are harvested manually and at dawn, so that the grape remains whole and free from oxidation, without tearing the film until it is crushed in the cellar. Fermentation takes place in a mill, without temperature control and without mechanical treatments, the reassembly during tanning is done by wooden monkeys, in order to go back to the past, thus maintaining the varietal character of the grape variety. Open ruby color, a reflection of this little dye variety, the floral is found in the nose, the aroma of flowering and the smell of the woods in autumn, also has a touch of grape, reminiscent of the vintage. In the mouth it is not a simple wine, it has the rusticity that is educated with elegance, it is confusing, but at the same time interesting. Contains sulfites.