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$31.00

ADEGA DE MONÇÃO VERDE TINTO

Process:
  • Selection of grapes.
  • Disengage.
  • Fermentation in the presence of the films until complete unfolding of the sugars.
  • Malolactic fermentation.
  • Realization of the lot.
  • Collage with egg albumen.
  • Filtration. T
  • artaric stabilization and coloring matter.
  • Filtration.
  • Bottling.
  • Volumic Alcohol Content: 10.5% vol.Excellent to accompany regional dishes (cooked Portuguese, lamprey, rojões, roasted sardines) and dishes based on red meats. It is recommended to use it at approximately 14 C.
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