Proibido à capela Tinto

After manual harvesting and transport to the winery in small crates (18kg-20kg), the bunches were hand-destemmed and the grapes were foot-trodden in a small lagar. Fermentation started spontaneously and lasted approximately 20 days. It was racked into a clay jug without using electricity. This wine presents a light red fruit aroma. A fresh, light, and disconcerting wine. Pairing and longevity: It is a challenge to gastronomy. It can be consumed immediately or over the next 5 to 10 years, as long as it is stored lying down in a cool, dry place, away from light and without temperature fluctuations. Contains sulfites.