Sidónio de Sousa Reserva Red

Crushing with destemming and cooling of the grapes in the winery in small open wineries (a tank in which the grapes are squeezed, reducing them to liquid). Where the skin maceration begins and later the fermentation, without addition of enzymes and yeasts. The step is done manually with wood masses to increase a greater extraction of the vinous characteristics of the Baga variety.
Contains Sulfites.