Rufia Branco
Encruzado (55%), Cerceal Branco (25%), Malvasia Fina (15%) and Bical (5%) grape varieties. 2-3 days of maceration. Vinification with malolactic fermentation and ageing in stainless steel for 9 months on the skins.
Productor
João Tavares de Pina
Dão, Portugal