Sidónio de Sousa Vinho D'Autor Baga

With great concentration of garnet color, intense aroma of the variety. In the mouth it is a classic Baga, with well defined acidity and tannins but rounded with the 8 year ageing, maintaining its freshness and gustatory intensity.

Vinification:
Crushing without destemming with cooling of the grapes in the cellar in small open vats, where the skin maceration begins and then fermentation, without the addition of enzymes and yeasts. The treading is carried out manually with wooden masses to increase a greater extraction of the vinous characteristics of the Baga variety.

Internship:
After fermentation in small open vats, the wine is transferred to cement vats and stainless steel tanks, where it rests until December, when it is cleaned and transferred to 4,000 liter barrels of Portuguese oak, vinified for 12 months.