Adega da Gaveta Ensaio Um

Minimal intervention winemaking, Vegan Friendly

Each year, the winemaker experiments with new grape

combinations and vinification methods, resulting in truly unique

wines. This is the first release to reach the market, made with

Castelão and Cabernet Sauvignon. It’s an aromatic, elegant wine

with balanced acidity and a pleasant finish – ideal for relaxed

occasions. The grapes are handpicked and carefully selected to

ensure the quality of the raw material arriving at the winery. Upon

arrival, the grapes are destemmed, gently crushed, and transferred

to fermentation vats, with each grape variety vinified separately.

This is followed by an 8-day skin maceration, and alcoholic

fermentation begins spontaneously, carried out by indigenous

yeasts. The must is then transferred to stainless steel tanks, where

fermentation is completed, followed by malolactic fermentation.