Evoé rosé
After whole bunch pressing, a portion of spring water is added to the grape skins and left to macerate for 12-24 hours. After pressing again the resulting lighter must is moved to stainless steel tanks for fermentation and bottled just before it ends, resulting in a light, aromatic and slightly sparkling wine-based drink.
Produttore
Aphros
Vinho Verde | Minho, Portugal