Lero Lero
95% Mencia and 5% Rufete. 3-day maceration without destemming. Fermentation with indigenous yeasts for about 10 days in stainless steel vats. Contact with the lees for 9 months, and bottled in June 2023 without gluing and filtration.
Produttore
João Tavares de Pina
Dão, Portugal