Vale da Capucha Fossil Tinto 2023

Partial racking and fermentation in raw cement tanks. The cellar is filled with 80% destemmed grapes and 20% whole grapes. Low extraction and natural fermentation with indigenous yeasts. Daily racking and pumping during alcoholic fermentation. No exogenous products have been added to the grapes, except for a minimal dose of sulphites. Partial ageing for 6 months in used barrels. Fine aromas of red fruits and vegetables, with mineral and smoky (limestone) notes. Elegant in the mouth, with an enveloping texture, it is fresh and well suited to light dishes.