Aphros - Silenus Vinhão Tinto

The winemaking process begins with the grapes soaking with their skins and seeds in granite tanks at cool temperatures between 20 and 22 degrees Celsius. This is called fermentation with maceration. Next, the grapes are pressed to separate the juice from the skins and seeds. Then, the juice goes through a second fermentation, called malolactic fermentation, in stainless steel vats. This softens the acidity of the wine. After fermentation, the wine is aged in chestnut barrels for nine months. Here, the wine develops more complex flavors by resting on the spent yeast cells, called "sur lies" in French. Finally, the wine is filtered and bottled.