Atinado (Encruzado)
Crushed on granite soils with shale and clay stains caused by marine sedimentation. Destemmed, macerated for 48 hours and fermented for 15 days in 1250 and 1800 litre chestnut casks until completely dry. Aged on primary lees in these casks for 8/9 months. Unfiltered.
Productor
João Tavares de Pina
Dão, Portugal