Vinification of Sidónio de Sousa Merlot Red Wine 2017: Destemming/crushing and cooling of the grapes in the cellar in small open lagares, where skin maceration begins and then fermentation. Treading is carried out manually with wooden masses to increase the extraction of the wine characteristics of the Merlot variety. After slow fermentation in small open lagares, the wine passes into cement vats and stainless steel tanks, where it rests until January of the next year, when it is cleaned and transferred to new French oak barrels where it ages for 6 months.
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