Vinification of Brites Aguiar Wine 18 Liters Red: the grapes were completely destemmed and crushed. After cold pre-fermentative skin contact for 48 hours. Fermentation took place in stainless steel tanks with controlled temperature with a total maceration of over 60 days but without significant extractions. The wine was transferred to stainless steel tanks where malolactic fermentation occurred before being directly transferred to 500 Liters French Oak barrels of first and second use, where it aged for a period of 18 months.
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