During the winemaking, the grapes were fully desengated and imediantamente pressed. The resulting must passed to a small stainless steel tank, where it decanted at low temperature for 48h. The clean must fermented with indigenous yeasts at a controlled temperature to preserve the delicate floral aromas with tropical and light vanilla notes.
During the winemaking, the grapes were fully desengated and imediantamente pressed. The resulting must passed to a small stainless steel tank, where it decanted at low temperature for 48h. The clean must fermented with indigenous yeasts at a controlled temperature to preserve the delicate floral aromas with tropical and light vanilla notes.