Adega da Gaveta Red 2021

The grapes are picked and selected manually, guaranteeing

the quality of the raw material that arrives at the winery. Upon

arrival, the grapes are de-stemmed, with a slight bursting of

the berries, and sent to vats. This is followed by 8 days of skin

maceration and spontaneous alcoholic fermentation begins,

which is carried out by indigenous yeasts. Then, the must is

passed into stainless steel tanks where the FA ends, and

malolactic fermentation subsequently takes place.