Bojo de Luar Duplo

The grapes are destemmed and moved into "ta/has" (100-year-old, 1,100L amphoras) and stamped by foot. To each amphora, 1kg of ground chestnut flowers was added and immediately mixed into the mass. The macerating process continues for nearly four months, when it is then moved to steel tanks for and rested for an additional two months and then bottled, unfiltered with sulfur dioxide 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.

Varietals: 80% Espadeiro, 20% Arinto

13% ABV