HOME CONTACTS Home Products Moscatel Sparkling Winery Gallery News Wines Home Wines Pinga do Lavrador Pinga do Lavrador Red White Winery Flavor notes How to Serve Conservation Packaging After destemming, the grapes are crushed gently, the resulting must is separated from the films in pneumatic presses and subjected to a static decantation for 24 hours, duly protected from oxidation, until the desired degree of clarity is obtained. Fermentation in small Stainless steel vats at a controlled temperature of approximately 16 ° C. Avenida Vasco da Gama Vila Flor Phone: 278 511 351 geral@adegavilaflor.pt Monday to Friday from 8:30 to 12:30 and 14:00 to 18:00 Gallery Quick Links Home Winery Products Contacts Subscribe to our news Always stay current with the latest offers Subscribe © Adega Vila Flor. All rights reserved.

HOME CONTACTS Home Products Moscatel Sparkling Winery Gallery News Wines Home Wines Portas D.Dinis Portas D.Dinis Winery Flavor notes How to Serve Conservation Packaging Awards / Medals After receiving the grapes, they are stalked and crushed. The wine masses are channeled into small fermentation tanks provided with a cooling system. They are then added maceration enzymes that will make it extracted to the maximum, the must, the coloring matter and tannins. The selected yeasts are then added, and alcoholic fermentation is initiated. During this period ranging from 4 to 8 days, the blanket is watered several times a day. The reassembly programmed according to the state of maturation of the grapes, and the type of wine to be obtained. The entire fermentative process takes place at a temperature ranging from 25 to 28 ° C Avenida Vasco da Gama Vila Flor Phone: 278 511 351 geral@adegavilaflor.pt Monday to Friday from 8:30 to 12:30 and 14:00 to 18:00 Gallery Quick Links Home Winery Products Contacts Subscribe to our news Always stay current with the latest offers Subscribe © Adega Vila Flor. All rights reserved.