Laranjinha
80% Encruzado and Bical and 20% other grape varieties. Full destemming, followed by 5 days of pre-fermentation maceration at 15°C.
Gentle maceration for 2 weeks in vats, followed by ageing in stainless steel, and bottled after 9 months. No sulphites added throughout the process.
Producer
António Madeira
Dão, Portugal