Natural Wine
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Co-ferment of lesser known grapes grown in the west part of Lisbon DO, nearby Alenquer zone not far from Montejunto. Organic farming, natural fermentation on open top vats and ageing on used French oak. Bottled without filtration nor finning and less than 20mg/L total SO2. It’s very mineral and complex, medium body well balanced with high acidity. Improving precision over two days without vacuum seal with no signs of weakness. Very good debut from newcomer natural wine producer schooled by Rodrigo Filipe from Humus.
Bar Restaurant Caviste
6495 KM
Fabus