Rojo de Luar Duplo

The grapes were destemmed and moved into "ta/has" (100-year-old, 1.100L amphoras) and stumped by foot. To each amphora, 1kg of ground chestnut flowers was added and immediately mixed into the mass. The wine was kept macerating in ta/has, from the second week of October until mid­January, when it was moved to steel tanks and bottled in March, unfiltered with S02 added at bottling (30ppm).

The best of all worlds. Candied strawberry and cherry on the nose, this light red has a high tickly acidity that is juxtaposed very well with a pithy grippy finish. Matted red fruits stick to the palate.

13% ABV