2002 Luis Pato Vinha Formal, Beiras, Portugal Alsace Ambient yeast fermentation with punch-downs

Ambient yeast fermentation with punch-downs

far from the industrial techniques that banalize wine

In general the Palmas are lightly pressed and fermented naturally in cask

and traditionally pressed

2002 Luis Pato Vinha Formal, Beiras, Portugal Alsace Ambient yeast fermentation with punch-downsThe 2002 Vinha Formal is 100% Bical from the Formal vineyard, in the heart of Ois do Barrio where the soil in Bairrada is at its chalkiest. The 2002 was fermented and aged in used french oak barrels for 9 months, before aging in bottle at the winery for about 22 years. Bical mellows with age into a beautifully waxy, floral, and candied citrus wine.