Portugal | Lisboa | Quinta do Olival da Murta | Serra Oca Castelão

Serra Oca Castelão

VARIETALS
Castelão

NOTES
FARMING: Organic

SOIL: Clay and Limestone

VINEYARD: Serra de Montejunto

VINIFICATION: Manual harvest. Total de-stemming without crushing, fermentation in open tank, with spontaneous yeasts. Fermentation with the skins for 3 days. Gentle vertical pressing. Conclusion of the malolactic fermentation in stainless steel.