Branco Especial
Arinto, Rabigato and Gouveio Verdelho. The grapes are hand-selected on the sorting table, followed by gentle crushing. Pre-fermentation skin contact for 2 days. Vertical pressing. Alcoholic fermentation takes place in 500-litre used Austrian oak barrels, lightly toasted, followed by 20 months’ ageing without bâtonnage, allowing for natural stabilisation and clarification.
Producer
Quinta do Romeu
Douro, Portugal