Sidónio de Sousa Vinho D’Autor Baga 2015

Crushing without destemming, with cooling of the grapes in the winery in small open lagares, where skin maceration begins and subsequently fermentation, without the addition of enzymes or yeasts. Treading is done manually with wooden pestles to increase the extraction of the wine characteristics of the Baga grape variety. After fermentation in small open lagares, the wine is transferred to cement vats and stainless steel tanks, where it rests until December, at which point it is racked and decanted into 4,000-liter seasoned national oak casks for 12 months. With great concentration of garnet color, intense aroma of the grape variety. On the palate it is a classic Baga, with well-defined acidity and tannins, but rounded by the 8 years of aging, maintaining its freshness and gustatory intensity.