Quinta do Romeu Reserva Red Wine Vinification: Hand harvesting into small boxes. Manual selection of grape clusters on the sorting table. Total destemming followed by gentle crushing. Fermentation with indigenous yeasts in granite lagares. Post-fermentation maceration. Aged in oak barrels and casks with light toast, mostly used, for 14 months. Wine not filtered nor cold stabilized. May develop sediment. Grapes from certified organic farming.
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