From a relatively young cellar, an organic wine is born to be discovered, Tinto 2015.
Fento Wines is located in Galicia, Spain, and works with local RiasBaixas grape varieties, giving great importance to the organic philosophy. The grapes are harvested by hand with the selection of the bunches carried out on the plant, the alcoholic fermentation takes place in stainless steel tanks for about 6 months.
It is a wine that presents itself to the aspect with a bright purple color, in the mouth it is silky but very clean. Hints of blackberry and raspberry conclude the analysis of this wine born in the beautiful Rias Baixas region where the influence of the Atlantic is also felt in the production of this 2015 Tinto.
SPEDIZIONE GRATUITA PER ORDINI SUPERIORI AI 79 EURO
Rosso rubino brillante con riflessi violacei.
Note di frutti di bosco come more e lamponi.
Vino pulito, setoso e morbido, con un'acidità ben integrata.
Al termine della fermentazione alcolica il vino viene pressato e travasato in un serbatoio di invecchiamento per la fermentazione malolattica. Dopo la stabilizzazione e filtrazione viene imbottigliato in giugno e affinato per circa 6 mesi in acciaio inox.
Le uve vengono diraspate e vengono fatte fermentare in un serbatoio autodrenante con temperatura impostata a 22 °C per circa 15 giorni.
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Fento Wines was created in August of 2012. It is a young, family winery producing wines that reflect the strength of the grapes and their nuances, but that comes with a new and innovative company. A personal enterprise combining natural wine growing with new techniques. In relation to viticulture, the company works with a variety of local grapes Rias Baixas, giving great weight to considerations of grape-land-atmosphere-winemaker. In Galicia, the screws are in the south of Pontevedra, in the Condado de Tea area. The grapes are planted in the ground "Xabre", a popular name that indicates the sandy granite soil. The white varieties are Albariño, Treixadura, Loureiro, Godello and Torrontés; the reds are represented by Suson, Espadeiro and Pedral. The harvest is carried out by hand with the selection of the bunches carried out on the plant, the alcoholic fermentation takes place in stainless steel tanks.