![](https://osgoliardos.com/wp-content/uploads/2023/01/b_pt_miguel_louro_apelido_branco_2021.jpg)
Apelido
Manual harvest in the middle of August, skin maceration for 24 hours, fermentation in stainless steel with temperature controlled at 14-16. Indigenous yeasts.
Producer
Miguel Barroso Louro
Alentejo, Portugal
Manual harvest in the middle of August, skin maceration for 24 hours, fermentation in stainless steel with temperature controlled at 14-16. Indigenous yeasts.
Miguel Barroso Louro
Alentejo, Portugal
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