Abafado Molecular Red

This wine in a sweet version aims to show that when we play with Baga, we gain a better understanding of ourselves, our culture, our gastronomy and our indigenous grape varieties. At the same time, we get a nectar to pair with desserts or a night out.

It is produced from Baga grapes harvested in the last week of August 2013, which were subjected to the concentration technique (MOLECULAR). The fermentation of the must was stopped (ABAFADA) using refrigeration.