Quinta de Ventozelo LBV 2014

Fermentation occurs in traditional mills on Thursday. The grapes are crushed with their feet without defrosting: skin and grape stems are mixed with the must to extract the maximum amount of aromas, colors and flavors. When the ideal residual levels of sugar are reached, young wine is strengthened by adding 100% natural grape brandy, interrupting alcoholic fermentation and preserving the natural sugars of the grape. Barrel aging: 4 years in barrels (550 liters) of native oak and chestnut tree. Deep ruby ​​with pleasant purple tones. Black cherries, black chocolate, vanilla and mature wood notes. Dense, rich and firm, with a large duration of flavor.