Ribeiro Santo Cimento Tinto

Manual harvest. Total destemming. Skin maceration for 24 hours and fermentation in stainless steel tanks at temperatures around 21ºC. After fermentation, the wine aged in a cement tank, recalling the old days of Carlos Lucas’s oenology. Times when cement was traditionally used. Medium-concentration ruby color. Aroma of red fruits and some spices. A very fresh and young wine. It still maintains freshness and a young aromatic profile. On the palate, rustic with excellent acidity. A wine that very well represents the classic wines of Dão. Contains sulfites.