Carm SO2 Free Branco

In the mouth it is fresh and with balanced natural acidity, large aromatic intensity resulting from the winemaking method.

Vinification:
The grapes were vinified with full disgust, followed by smooth crushing. The pressing was performed in an inert atmosphere in pneumatic press, followed by a period of clarification of the must, 24 to 48 hours depending on the caste and the state of maturation. Reduction winemaking, fermentation at 12ºC and transfega in controlled atmosphere. The wine interned in stainless steel over thin -legged dreaks to traffic jam. Without adding sulfur.