From the Distributor:
Tomada do Sapo is harmonious, mineral, and precise, with pronounced salinity and a broad but fresh palate. It is the last vineyard to be harvested each year because of the high altitude, and it has complete ripeness and good acidity, which makes it capable of improving in bottle for ten years or more.
Vinification – Bunches are hand-selected in the vineyard, handpicked, and placed in small crates. Grapes are destemmed, cold-macerated for a few hours, and pressed. A natural yeast fermentation begins using a pied de cuve from the winery’s historic Cepas Vellas vineyard, followed by aging on the lees for nine months without bâtonnage in stainless steel tanks. No malolactic fermentation, unfiltered, light bentonite fining.
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