Lagar de Darei - Dao, Portugal
Varietals: Encruzado 40% / Cerceal Branco 35% / Malvasia-Fina 15% / Bical 10%
Grapes are hand harvested and foot crushed in to cement vats where fermentation happens naturally. Lees stirring daily for 7 months before resting in cement tanks for 2 years.
