Description

After attending a viticultural high school in Klosterneuburg

Spontaneous whole cluster fermentation

In this case the ester content is of 334

serving as the perfect digestivo for the region’s simple but robust fare (including Fontina cheese

the wine fermented spontaneously with wild yeast

2020 Espera Nat Cool 1L Vinho Regional Lisboa, Portugal Pimms After attending a viticultural highhand harvest to 15kg cases, total desteaming and natural fermentation with indegenous yeasts in 1000Kg vats. Short maceration (2 days), finishing fermentation and maturation in stainless steel vats.

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2020 Espera Nat Cool 1L Vinho Regional Lisboa, Portugal Pimms After attending a viticultural high

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