Pitau Clarete

Vinification:All grapes were picked at the same time.

The decision was based on equilibrium, like the old fieldblends. The grapes were destemmed before startingfermentation with natural yeasts in a closed tank.

Regular pumping three times per day for two days before the fermentations get for great infusion (increasing extraction).

It finished fermentation in inox without temperature control.

We just passed over three times to release the wine from gas and lees that might have reduced it apart from the freshness and fruit expression we are looking to get.

No stabilization before bottling. This wine can create natural tartaric crystals if you cool it for some time and we believe you’ll love the wine even more.:)