I like to experiment, and experiments should be shared. That is the philosophy behind Selvagem, from the mouth of Marcio Lopes. We take a variety of native grape, the Azal, which is grown in trees that reach seven meters and are worked with ladders. They are harvested by hand in small boxes, they are stepped on foot in a cement press and they ferment spontaneously. It is pressed very gently and they are left with the skins for 30 days. Then it goes to the barrel for nine months until bottling without stabilizing or filtering. An intense, vibrant wine, with acidity and fruit on the nose and mouth, with a mineral finish.
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