Destemming and pressing of whole berries, static cold clarification for 48 hours, fermentation with indigenous yeasts. Fermentation between 16-18ºC in barrels for various uses, including futê
Green Lemon
Surprisingly broad, full of volume, concentration and with a broad acidity as well, but which is elegant, fresh and very balanced. Very long and persistent aftertaste.
Intense, complex, mineral with notes of white pulp fruit.
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