Márcio Lopes Proibido À Capela 2019 Red

Winemaking
After manual harvest, and transport to the cellar in small boxes (18kg-20kg), the bunches were destemmed by hand and the grapes were trampled on foot in a small wine press. The fermentation started spontaneously and lasted approximately 20 days. He was transferred to sing without using electricity.
Stage: 10 months.
Bottle stage: 3 months (slight addition of SO2 before filling)
Bottling: July 2020 (without filtering, without stabilizing)

Chemical analysis
Alcohol: 12.5%
Total Acidity: 6.2 g/l
Residual sugar: 1.0 g/l
PH: 3.60
Free SO₂: 15 mg/l

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