Bojador Vinho Da Talha Tinto

The wineification was performed by the traditional process, in clay carving and no temperature control. The old way of making the wine was totally respected. Fermentation with indigenous yeasts of the region and without addition or correction of must. The wine interned for two months in a bottle. This wine has not been stabilized before traffic jam so as not to affect its development potential and can create a natural deposit during the bottle phase. Open Ruby. In the aromas shows notes of cherry, plum and a slight vegetable touch. In the mouth reveals freshness and minerality.