A Laranja Mecânica

After the first pressing, the grapes are macerated for about a week with the little juice that remains (10% to 15%). We then press these masses again, and the juice released is cold decanted with spontaneous fermentation. No sulfur is added until the end of fermentation. There is then a complete, spontaneous malolactic fermentation, and stabilization is carried out with bentonite, without any filtration. Honey orange color, very exuberant nose, notes of candied orange, some quince, almost hints of late harvest. Full attack, super textured in the middle of the palate, sweet, but with a lot of freshness.