Herdade do Cebolal Clarete 2019 Red

Vinification

The grapes were harvested at the end of August, dictated by climatic conditions and ripening of the grapes. The grape bunches were selected and picked by hand. The must had only 2 to 3 days skin contact in clay presses in order to preserve its freshness and minerality. After skin contact, the must is pressed and finished with alcoholic fermentation in stainless steel vats, remaining for 6 to 10 months in contact with fine and thick lees. During this period, the malolactic fermentation of the wine naturally occurs.

Ageing: This wine is aged for one year in the bottle.

Annual Production: 1.900 bottles

Alcoholic content

13%

Total Acidity

4,81 g/ L

pH

3,59

Total Sugars

1,2 g7 L

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