Pet Nat, ‘ORA BOLAS’

Vinhão 50%, Alvarelhão 20%, Arinto 30%

Grapes are harvested by hand and upon arriving in the cellar are destemmed and moved to amphoras (talhas) to start fermentation and maceration. At this point ground chestnut flower is added (500mg per 1000kg) and mixed into the mass.The whole vinification process is very simple with very low intervetion. The red grapes and 10% of Arinto had a five day maceration  then pressed and moved to an amphora to ferment. The other 20% of Arinto was pressed and the must was moved to a stainless steel tank to ferment at 5ºC. Atfer 27 days at this temperature, the residual sugar of the Arinto reached 17g/l, was then blended with the red wine and bottled for the fermentation to finish in the bottle.

The Cellar Yeast: Wild yeast Maceration: 5 days Fermentation: Talha (Amphora) for 19 days Malolatic: Yes Aging: After pressed, the wine is returned to the amphora for 42 days Residual Sugar: 0,6g/l S02: 20mg/L added at bottling Finished: Unfiltered The grapes are harvested by hand and, upon arrival at the cellar, are destemmed and transferred to amphorae (talhas) to begin fermentation and maceration. At this stage, ground chestnut flower is added (500 mg per 1,000 kg) and mixed into the must. The entire vinification process is very simple, with minimal intervention. The red grapes and 10% of the Arinto underwent a five-day maceration before being pressed and transferred to an amphora for fermentation. The remaining 20% of the Arinto was pressed, and the must was moved to a stainless steel tank to ferment at 5°C (41°F). After 27 days at this temperature, the residual sugar in the Arinto reached 17 g/L. It was then blended with the red wine and bottled, allowing fermentation to finish naturally in the bottle. There are many centuries-old monasteries in the region, and the practice of using chestnut flower to stabilize the wine is inherited from monastic winemaking traditions. The wine is unfiltered and contains natural sediment in the bottle