Winemaking process

Reception of the grapes in the cellar in boxes of 24 kg. Manual selection followed by destemming, skin maceration and gentle pneumatic pressing. The must ferments in stainless steel vats at low temperature. Stabilization, no filtering. No animal derivatives are used in the process, making this wine suitable for vegan consumers. Special care was taken in winemaking, minimizing any intervention, with the aim of producing a wine that clearly expresses the particularities of the grapes and the terroir.

Quinta de Santa Teresa Avesso

This wine is born from the desire to produce an Avesso with prolonged extraction and unfiltered. Thus, it is vinified in stainless steel to, through a prolonged period on the fine lees, obtain an elegant and structured wine, with a serious profile and ample gastronomic potential.