Quinta Das Bágeiras Pai Abel Branco

Vinification:
The vinification methods used are paradoxical, they show that high quality grapes do not require great technology, the vertical press and the decantation in an open cement caterpillar provide resistance to oxidation but also for the following years, a wine that usually has a very good acidity. marked. Fermentation takes place in old wooden barrels where it remains for about a year until bottling.

Test results:
Alive and fresh. Wine full of character and personality where mineral notes typical of limestone soils have always predominated, combined with aromas of pine needles and pine resin, dried fruits and some straw. In the mouth it is always vibrant, nervous and with great structure and length.