100% Treixadura D.O Ribeiro

After crushing and cryomaceration at 16º C, the best must is bled. at 16º C, the best must is bled to obtain this wine to obtain this wine made with100% Treixadura grapes. Subsequently, the must is racked to remove the coarsest particles to eliminate the coarsest particles and then racking then racking is carried out. It is fermented at a low temperature to avoid the evaporation of the aromas and the result is a wine with a good the result is a wine with good acidity and a very complex aromatic and a very characteristic aromatic complexity complexity, due to the area from which the grapes the grapes come from, with a climate of Atlantic-Mediterranean transitionTranslated with www.DeepL.com/Translator (free version)