Márcio Lopes Proibido Marufo 2019 Red

Winemaking
After manual harvesting, and transport to the winery in small boxes (18kg-20kg), the grapes are trodden on foot in a small wine press. The fermentation started spontaneously and lasted approximately 20 days. The grapes were kept in the mill for about 2 months.
Aging: 8 months used 400L barrels.
Bottle stage: 3 months (slight addition of So2 before filling)
Bottling: July 2020 (without filtering, without stabilizing)

Chemical Analysis
Alcohol: 12.5%
Total Acidity: 5.8 g/l
Residual sugar: 1.0 g/l
PH: 3.75
Free SO₂: 15 mg/l