Abafado Molecular Rosé

Baga in a sweet wine shape, to show that when we play with Baga we are achieving a better knowledge about ourselves, our culture, our gastronomy and our indigenous grapes. At the same time we obtain a nectar to pair with dessert or for a night out.

Produced from Baga grapes harvested at the last week of August of 2013, and submitted to the technique of concentration (MOLECULAR). The fermentation of the must was stopped (ABAFADA) using refrigeration.