Saravá Loureiro 2021

Prior to fermentation, the grapes undergo 24 hours of skin contact while still on destemmed bunches. The fermentation process takes place in both stainless steel and chestnut barrels. A portion of the wine is then aged in chestnut barrels without any stirring (batonage). The final product is unfined and unfiltered, reflecting a natural and minimal intervention approach in its production.